Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, mushrooms and chestnuts in autumn-coloured paella. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Our mushroom paella recipe is a different way to approach paella. Using three different types of mushrooms, ham and Manchego cheese. Three varieties of mushrooms lend this exclusive mushroom paella recipe its distinctive taste and texture.
Mushrooms and Chestnuts in Autumn-Coloured Paella is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Mushrooms and Chestnuts in Autumn-Coloured Paella is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have mushrooms and chestnuts in autumn-coloured paella using 14 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Mushrooms and Chestnuts in Autumn-Coloured Paella:
- Get 350 grams Uncooked white rice
- Prepare 150 grams Chicken thigh
- Make ready 8 chestnuts Sweet chestnuts in sugar syrup
- Get 150 grams Mushrooms of your choice (king oyster, maitake, enoki, shimeji, etc. Use a few different kinds of mushrooms)
- Make ready 1/4 Onion (finely chopped)
- Get 1 clove Garlic (finely chopped)
- Prepare 185 ml Chicken soup stock (1 1/2 teaspoons of chicken soup stock granules dissolved in hot water)
- Take 1 Salt and pepper
- Make ready 1 pinch Saffron (or turmeric)
- Make ready 1 tbsp Sherry (or white wine)
- Take 1 dash Red bell pepper (julienned for garnishing)
- Make ready 1 dash Italian parsley (or parsley)
- Take 1 Lemon (I used Kabosu citrus)
- Take 1 Olive oil
Ill go for some mushroom and chestnut soup these days, still several mushrooms to process ! @ Lambertiana: Yes, Autumn is also one of my favourite seasons. I like a lot the colours of the woods and the products of the season, mushrooms, chestnuts, pumpkins, etc. Photo "Chestnuts in multi-colored autumn leaves. Autumn time" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.
Steps to make Mushrooms and Chestnuts in Autumn-Coloured Paella:
- Cut the chicken thigh into bite-sized pieces, season with salt and pepper, and leave for a while.
- Lightly wash the rice, soak in water for about 15 minutes, and drain in a sieve for about 15 minutes.
- Rinse off the syrup from the chestnuts, pat dry, and roast in the toaster oven until they turn light brown on the surface.
- Cut off the stem end of the mushrooms. Pull shimeji or maitake mushrooms apart. Cut enoki or king oyster mushrooms into thirds, and shred vertically by hand.
- Pour olive oil in a Le Creuset pan or paella pan (or frying pan), place the chicken thigh from Step 1 facing the skin side down, and sauté over medium heat.
- Brown the chicken without moving much. The chicken will be cooked with the rice later on, so take out from the pan before it's cooked through, and set aside.
- Add a little olive oil in the emptied pan, put all of the mushrooms, sauté them briefly, and remove from the pan.
- In the emptied pan, add the garlic and onion, sauté them without scorching, and turn off the heat.
- Break up the saffron into small pieces. Combine the saffron and 1 tablespoon of the 185 ml chicken soup stock, and microwave for 15 seconds to make saffron water.
- If you don't have saffron, you can sprinkle with turmeric to make the soup yellow.
- Put the rice, saffron water, the remaining chicken soup, and sherry into the pan from Step 8. Heat over low-medium heat for 7 minutes.
- After 7 minutes, add the mushrooms, chicken, and chestnuts on top, cover with a lid, and heat over low-medium heat for a further 6 minutes.
- After 6 minutes, open the lid, arrange the red bell pepper, cover with the lid, and heat over high heat for 30 seconds.
- Steam with the lid on for 10-15 minutes. Open the lid, garnish with chopped Italian parsley and thinly sliced lemon.
- You can buy a jar of sweet chestnuts in sugar syrup. As long as you have this at home, you can eat chestnut rice all year round.
Remove the mushrooms from the water; strain and. Keressen Soup Puree Mushrooms Chestnuts Autumn Soup témájú HD stockfotóink és több millió jogdíjmentes fotó, illusztráció és vektorkép között a Shutterstock gyűjteményében. A kínálat mindennap több ezer új minőségi képpel bővül. Mixed paella/paella mixta: combination of seafood, meat, vegetables, beans, and seasoning. How to prepare the best paella.
So that’s going to wrap this up with this special food mushrooms and chestnuts in autumn-coloured paella recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
