Mushrooms and Chestnuts in Autumn-Coloured Paella
Mushrooms and Chestnuts in Autumn-Coloured Paella

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mushrooms and chestnuts in autumn-coloured paella. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Mushrooms and Chestnuts in Autumn-Coloured Paella is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Mushrooms and Chestnuts in Autumn-Coloured Paella is something which I’ve loved my whole life. They’re nice and they look fantastic.

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.

To begin with this recipe, we must first 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 that.

The ingredients needed to make Mushrooms and Chestnuts in Autumn-Coloured Paella:
  1. Get 350 grams Uncooked white rice
  2. Make ready 150 grams Chicken thigh
  3. Get 8 chestnuts Sweet chestnuts in sugar syrup
  4. Take 150 grams Mushrooms of your choice (king oyster, maitake, enoki, shimeji, etc. Use a few different kinds of mushrooms)
  5. Make ready 1/4 Onion (finely chopped)
  6. Prepare 1 clove Garlic (finely chopped)
  7. Take 185 ml Chicken soup stock (1 1/2 teaspoons of chicken soup stock granules dissolved in hot water)
  8. Get 1 Salt and pepper
  9. Make ready 1 pinch Saffron (or turmeric)
  10. Take 1 tbsp Sherry (or white wine)
  11. Make ready 1 dash Red bell pepper (julienned for garnishing)
  12. Take 1 dash Italian parsley (or parsley)
  13. Make ready 1 Lemon (I used Kabosu citrus)
  14. Prepare 1 Olive oil

Mixed paella/paella mixta: combination of seafood, meat, vegetables, beans, and seasoning. How to prepare the best paella. Before beginning preparations, it's important to ask, "How many people will be eating?"Once you answer that, you can decide what size and type kind of pan is needed. Based on the information in Wikipedia - Chestnut Mushrooms and the answer located here at What are the While maturing the gills will turn from white to brown in all varieties, as brown is the color of mature spores Anyway, your assumption is correct - that the chestnut mushroom is in fact a baby.

Steps to make Mushrooms and Chestnuts in Autumn-Coloured Paella:
  1. Cut the chicken thigh into bite-sized pieces, season with salt and pepper, and leave for a while.
  2. Lightly wash the rice, soak in water for about 15 minutes, and drain in a sieve for about 15 minutes.
  3. Rinse off the syrup from the chestnuts, pat dry, and roast in the toaster oven until they turn light brown on the surface.
  4. 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.
  5. 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.
  6. 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.
  7. Add a little olive oil in the emptied pan, put all of the mushrooms, sauté them briefly, and remove from the pan.
  8. In the emptied pan, add the garlic and onion, sauté them without scorching, and turn off the heat.
  9. 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.
  10. If you don't have saffron, you can sprinkle with turmeric to make the soup yellow.
  11. 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.
  12. 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.
  13. After 6 minutes, open the lid, arrange the red bell pepper, cover with the lid, and heat over high heat for 30 seconds.
  14. Steam with the lid on for 10-15 minutes. Open the lid, garnish with chopped Italian parsley and thinly sliced lemon.
  15. 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.

During autumn, many wild and wonderful varieties of mushrooms become available, in particular, pine mushrooms, saffron milk caps and slippery Jacks. Remove the mushrooms from the water; strain and. 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. I’ll go for some mushroom and chestnut soup these days, still several mushrooms to process ! @ Lambertiana: Yes, Autumn is also one of my favourite seasons.

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