RICE WITH MUSHROOMS (ARROZ CON CHAMPIñONES)
This recipe - adapted from "The New Spanish: Bites, Feasts and Drinks" by Jonah Miller and Nate Adler, the owners of Huertas in the East Village in New York - offers the cook a simple primer on paella. The method is a template best made in a paella pan and, as a bonus, it will free the cook from the notion that paella must be some kind of production number involving a budget-busting and time-consuming load of chicken, pork, seafood, vegetables and the like. This version features mushrooms and not much else. But its largely unadorned canvas will accept embellishments. Some tomato purée in the broth perhaps? Certainly. Seared sea scallops, shrimp, some sausage, pieces of duck confit, chickpeas, grilled peppers, eggplant chunks or baby artichokes? Those, too, but definitely not all at once.
Provided by Florence Fabricant
Categories grains and rice
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the stock in a small saucepan, add the mushroom stems and bring to a simmer. Season to taste with salt. Cook on low for 15 minutes. Grate 1 clove of the garlic and mix with the mayonnaise, lemon juice, 1 tablespoon of the olive oil and salt to taste. Set aside.
- Heat 1 tablespoon oil on medium in a 10-inch paella pan or skillet. Add onion, fennel and remaining garlic clove, minced fine. Cook, stirring, about 10 minutes, until vegetables are soft and barely starting to color. Add remaining oil and the mushroom caps, increase heat to medium-high and cook 3 to 5 minutes, stirring on and off, until mushrooms have wilted, start to brown and have released some liquid. Season with salt and add thyme.
- Add the rice to the pan. Stir for about 1 minute with a wooden spoon. Add the sherry or wine and let reduce until most of it has been absorbed. Use the back of the spoon to spread the rice evenly in the pan. Remove and discard the stems from the stock. Gently add 2 cups of the stock to the pan, taking care not to disturb the rice. Bring to a simmer and cook about 5 minutes on medium-low, until the liquid is absorbed. Add more liquid, in 1/2 cup increments, without stirring the rice until the stock is absorbed after each addition. When the rice is nearly tender let it cook another 5 minutes or so, until there does not appear to be any liquid in the pan.
- Remove the pan from the heat and let rest for 2 to 3 minutes. Scatter pickled mushrooms on top or drizzle on the vinegar. Strew with chives. Dollop the mayonnaise sauce on top, and serve rice directly from the pan.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 21 grams, Carbohydrate 49 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 1134 milligrams, Sugar 4 grams
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Shaaira Gaffoor
[email protected]I've been making this recipe for years, and it's always a favorite. The mushrooms and rice are the perfect combination, and the seasonings are spot-on. I highly recommend this recipe to anyone who loves mushrooms.
Limon Limonnn
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the mushrooms in this recipe.
Siyabulela Dube
[email protected]I'm always looking for new ways to cook rice, and this recipe is a great addition to my repertoire. The mushrooms add a lot of flavor to the rice, and the seasonings are perfect. I'll definitely be making this recipe again.
Shahbaz Fareedi
[email protected]This dish is a great way to use up leftover rice. It's also a great option for a meatless meal.
Itz Pato
[email protected]I made this recipe for a dinner party, and it was a huge success. The mushrooms were cooked perfectly, and the rice was fluffy and flavorful. The guests loved the combination of flavors, and they all asked for the recipe. I'll definitely be making th
Mile Smrdonja
[email protected]This dish is perfect for a cold winter night. It's warm and comforting, and it's packed with flavor.
ER Sohan
[email protected]I've been making this recipe for years, and it's always a favorite. The mushrooms and rice are the perfect combination, and the seasonings are spot-on. I highly recommend this recipe to anyone who loves mushrooms.
Jessica Leibovich
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the mushrooms in this recipe.
Arif Mazumder
[email protected]I'm always looking for new ways to cook mushrooms, and this recipe is a great addition to my repertoire. The mushrooms are cooked perfectly, and the rice is fluffy and flavorful. I'll definitely be making this recipe again.
Brian Hoss
[email protected]This dish is easy to make and budget-friendly. It's a great option for a weeknight meal.
Henry Coronado
[email protected]I made this recipe for a potluck dinner, and it was a huge hit. Everyone loved the combination of mushrooms and rice. I'll definitely be making this recipe again for my next party.
Christopher Lovelace
[email protected]5 stars! This recipe is a keeper.
Kaley Dai
[email protected]I'm not usually a fan of mushrooms, but I really enjoyed this dish. The mushrooms were cooked perfectly, and they had a great flavor. I'll definitely be making this recipe again.
Kadiata Bella
[email protected]This dish is so simple, but it's packed with flavor. I love the earthy taste of the mushrooms.
Faryad Bhatti
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The mushrooms are so flavorful, and the rice is cooked perfectly. I highly recommend this recipe to anyone who loves mushrooms.
GRAYCAT WILFRED
[email protected]I love the combination of mushrooms and rice. This dish is perfect for a quick and easy weeknight meal.
Daniel G√°lvez
[email protected]This recipe is a great way to use up leftover rice. I added some chopped carrots and peas to the mushrooms, and it was a hit with my family.
Ritchie Valenzuela
[email protected]Delicious and easy to make!