Authortapasonline
RatingDifficultyBeginner

Rice with wild mushrooms - You can actually use any mushrooms for this dish, but wild or woodland mushroms are quite easy to find (from a store, that is. Don't go picking your own unless you really know what you are doing!) To make the dish vegetarian, simply omit the bacon and perhaps add some sliced peppers.

Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 300 g Paella or Risotto type rice
 150 g Wild (Woodland) Mushroomsor mushrooms of your choice
 2 Rashers of Baconchopped
 2 Large Shallotspeeled and chopped
 3 Cloves of Garliccrushed and chopped
 200 g Can of Chopped Tomatoes
 550 ml Vegetable Stock
 1 tbsp Olive Oil
 1 tsp Pimentón Dulce(smoked paprika)
 Large Pinch of Dried Thymeor 1 small sprig
 1 Pinch of Sea Salt
 1 Pinch of Black Pepper
 1 Pinch of Saffron Strands (optional)
1

Add the oil to a large saucepan, stockpot, or paella pan and sauté the shallots, garlic and bacon until the bacon is cooked and the shallots translucent.

2

Add the mushrooms, salt, pepper and pimentón and fry, stirring occasinally until the mushrooms are cooked.

3

Add the tomatoes and continue to cook for a couple of minutes, then add the rice, thyme and saffron (if using) and mix well.

4

Add the stock to the pan, stir and cook for about twenty minutes, until the stock is absorbed and the rice is cooked. If the dish is looking dry before the rice is fully cooked, add a little water.

CategoryCooking Method,

Ingredients

 300 g Paella or Risotto type rice
 150 g Wild (Woodland) Mushroomsor mushrooms of your choice
 2 Rashers of Baconchopped
 2 Large Shallotspeeled and chopped
 3 Cloves of Garliccrushed and chopped
 200 g Can of Chopped Tomatoes
 550 ml Vegetable Stock
 1 tbsp Olive Oil
 1 tsp Pimentón Dulce(smoked paprika)
 Large Pinch of Dried Thymeor 1 small sprig
 1 Pinch of Sea Salt
 1 Pinch of Black Pepper
 1 Pinch of Saffron Strands (optional)

Directions

1

Add the oil to a large saucepan, stockpot, or paella pan and sauté the shallots, garlic and bacon until the bacon is cooked and the shallots translucent.

2

Add the mushrooms, salt, pepper and pimentón and fry, stirring occasinally until the mushrooms are cooked.

3

Add the tomatoes and continue to cook for a couple of minutes, then add the rice, thyme and saffron (if using) and mix well.

4

Add the stock to the pan, stir and cook for about twenty minutes, until the stock is absorbed and the rice is cooked. If the dish is looking dry before the rice is fully cooked, add a little water.

Arroz con Setas