Three varieties of mushrooms lend this exclusive mushroom paella recipe its distinctive taste and texture. Butter and Manchego cheese impart a creamy richness to the earthy rice, while the sherry, thyme, and basil add flavour and interest to the dish.
Serves: 6
2 tablespoons olive oil
2 medium onions, chopped fine
6 cloves garlic, minced
1 cup (4 oz) diced serrano ham or prosciutto
1 cup (4 oz) shiitake mushrooms, stemmed and chopped
1 cup (4 oz) crimini mushrooms, stemmed and chopped
1 cup (4 oz) oyster mushrooms, stemmed and chopped.
1 1/2 cups (12 oz) calasparra rice
2 3/4 cups (22 fl. oz) chicken broth
1/2 cup (4 fl.oz) sherry
1/2 teaspoon saffron
1 cup (3 oz) grated Manchego or Parmesan cheese
1/4 cup (2 fl. oz) of olive oil
1/4 stick (1 oz) butter, softened
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh thyme
Salt and pepper, to taste
Heat the olive oil in a paella pan over medium heat. Add the onion and garlic and sauté for about 5 minutes or until tender. Add the ham and mushrooms, and sauté for a further several minutes, until the mushroom have softened.
Pour in the calasparra rice, and combine well with the ingredients in the pan. Add the broth, sherry, and saffron. Simmer, stirring occasionally, until the liquid has almost been absorbed and the mixture is creamy. Stir in the Manchego or the Parmesan cheese, butter, basil, and thyme. Remove from the heat, and allow the paella to cool for 5 minutes. Season with salt and pepper to taste, and serve.