Mushroom Paella

There are few dishes as flavor-packed, comforting, and vibrant as paella. This
vegan mushroom paella packs a rich punch of flavor thanks to a sofrito base,
hearty mushrooms, and artichoke hearts. It's cooked to perfection with lots of
tender rice at the center of the skillet and that delectable golden-brown paella
crust at the edges.

Servings: 6 to 8

Author:

Prep Time
15 minutes

Cook Time
55 minutes

Total Time
1 hour, 10 minutes

Course:

Cuisine:

Vegan gluten-free

Instructions

1 Heat a large (12-inch diameter), well-seasoned cast iron skillet over high heat.
Once the pan is hot, add the only the button and cremini mushrooms, reduce the
heat to medium-high, and cook for 6 to 8 minutes, nudging them around as needed
to prevent burning. It will initially seem like the mushrooms will burn but this
is about the point when they will release their liquid. Continue cooking until
there is just the tiniest amount of mushroom liquid remaining in the pan and the
mushrooms have a deep golden-brown glisten to them. Reduce the heat to
medium-low, and add the porcini mushrooms, 1 tablespoon of the olive oil, and
the parsley. Cook for another 2 minutes, or until the parsley wilts, stirring
frequently. Remove from the pan and reserve.
2 Make the sofrito. Heat the remaining 2 tablespoons olive oil in the pan over
medium heat, and add the red bell pepper and 1 teaspoon sea salt. Cook for 4
minutes, or until the pepper just starts to become tender, stirring
occasionally. Add the onion and cook for 3 minutes, or until just beginning to
soften. Then, add the garlic and paprika and cook for 1 minute to caramelize the
garlic. Stir in the diced tomatoes and cook for another 4 minutes, or until just
beginning to caramelize, stirring occasionally.
3 Add the artichokes and cook for 2 minutes to soften slightly. Then, add the
arborio rice and cook for 1 minute, or until just beginning to turn translucent,
stirring constantly. Reduce the heat to medium-low, and add the vegetable broth,
water, and saffron threads (if using). Carefully stir to distribute the broth,
and let the rice simmer, uncovered and untouched*, for 10 minutes, or until it
just begins to absorb the broth. Then, add the cooked mushrooms and gently stir
to distribute throughout the rice. Level out the rice and continue to cook for
another 10 to 12 minutes, or until most of the liquid has been absorbed and the
rice is fluffy and tender.
4 If the rice hasn't developed a crust (along the bottom and sides of the pan) by
the time it's done cooking, increase the heat to high for 30 to 60 seconds, or
until you begin to smell the rice toasting at the bottom of the pan.
5 Remove the pan from the heat, loosely cover with foil, and let rest for 10
minutes.
6 Season to taste with more sea salt and parsley. Spritz with the lemons.
7 Serve immediately, ensuring that each portion gets a bit of the rice from the
top and center of the pan plus a bit of that flavorful, golden-brown crust from
the bottom and sides. Refrigerate leftovers.

Mushroom Paella

Course:

Cuisine:

🧂 Ingredients

Instructions

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