porcini mushroom

The best part of this Mushroom Paella with Kale and Eggs is the crisp layer of rice that forms on the bottom of the pan.

Mushroom Paella with Kale and Eggs

porcini mushrooms

olive oil

onion,

carrot, peeled, chopped

celery stalk, chopped

crimini mushrooms, coarsely chopped

parsley

thyme

black peppercorns

salt

olive oil, divided

crimini mushrooms, quartered

salt and black pepper

onion, very finely chopped

red bell pepper, very finely chopped

poblano chile, seeds removed,

garlic crushed, chopped to a paste

short-grain Spanish rice (such as Bomba)

dry white wine

thyme,

eggs

¼ cup chopped fresh flat-leaf parsley

Calabrian Chile Oil (click for recipe)

The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.

Bon Appétit

Place porcini mushrooms in a medium bowl and cover with 1 cup boiling water; let sit 30 minutes. Line a fine-mesh sieve with 2 layers of paper towel and set over another medium bowl; pour mushroom mixture through (towels will catch any grit from mushrooms). Set aside porcini mushrooms and soaking liquid.

Heat oil in a large saucepan over medium heat. Cook onion, carrot, and celery, stirring occasionally, until softened, 5–7 minutes. Add crimini mushrooms, parsley, thyme, peppercorns, salt, reserved porcini mushrooms and their soaking liquid, and 6 cups cold water. Bring to a boil, reduce heat, and simmer 30 minutes.

Strain stock into a clean saucepan and keep warm over low heat (you should have about 6 cups).

DO AHEAD: Stock can be made 4 days ahead. Cover and chill. Reheat before using.

Preheat oven to 425°. Heat 2 Tbsp. oil in a 12” paella pan or skillet over medium-high heat. Cook mushrooms, tossing occasionally, until they release their liquid, about 4 minutes. Continue to cook until liquid evaporates and mushrooms are golden brown and tender, 5–7 minutes longer; season with salt and pepper and transfer to a plate.

Add 2 Tbsp. oil to pan and cook onion, bell pepper, and poblano chile, stirring often, until soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds; season with salt and pepper.

Add rice and cook, stirring constantly, until rice is translucent, about 3 minutes. Add wine and cook, stirring, until completely evaporated, about 2 minutes. Return mushrooms to pan, stir in 1 tsp. thyme, and add mushroom stock just to cover rice; season with salt and pepper. Cook, without stirring, adding broth as needed to keep rice moist while cooking, until rice is al dente and all liquid is absorbed, 15–20 minutes. (Shake pan after adding more stock to distribute evenly.)

Continue to cook paella, occasionally moving pan around burner to make sure all areas get evenly heated, until a crust (socarrat) forms around the sides and bottom of the pan (rice will smell toasted and make a light crackling sound), 6–8 minutes.

Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high heat. Add kale, season with salt and pepper, and cook, tossing, until slightly wilted. Add ¼ cup water to skillet and cook kale, tossing, until completely wilted, about 5 minutes longer. Spoon over paella.

Make 4 shallow divots in the top of paella and crack an egg into each divot. Transfer pan to oven and cook paella until egg whites are just set, 8–10 minutes.

Top paella with parsley and more thyme and drizzle with Calabrian Chile Oil. Serve in pan.

This is a very hearty stew with a ton of robust flavor. The trick is adding as many different mushrooms as you can, adding up to 6 cups.

Mixed Mushroom Lentil Cauliflower Stew

Tbsp Olive Oil

½ Lg Yellow Onion (chopped)

Medium Garlic Cloves (finely chopped)

Lentils (rinsed and drained)

Trader Joe's frozen Mushroom Medley

Amy's Mushroom Bisque

Cauliflower

Fresh Button or Portabella Mushrooms (chopped)

tsp Dried Basil

½ tsp Dried Rosemary

¼ tsp Dried Thyme

½ tsp Black Pepper

Tbsp Soy Sauce

½ tsp Turkey Tail Mushroom Powder

1½ tsp Trader Joe's Mushroom & Company Spice

Cayenne Pepper

topping Dried French Onions (optional)

topping Dried Parsley

Take your cup of Lentils and sort through them for any small stones. Then rinse them out twice and drain them. Cook in a pot according to the instructions on the bag.

After lentils are cooked and drained heat up your large skillet. Add the olive oil after to the skillet is hot. Add your chopped onions and garlic, cook for 2 minute then add basil, rosemary and thyme. Cook on medium heat until the onions are glassy. Make sure to continue stirring every couple of seconds so that the herbs don&#039;t burn. If it is starting to burn turn the heat to medium low. (Cooking the herbs in the oil brings out more of the flavor of the dried herbs.)

Add the can of Amy&#039;s Mushroom Bisque and then add the drained cooked lentils. Stir all together and then add soy sauce, turkey tail mushroom powder, black pepper, cayenne pepper and Trader Joe&#039;s Mushroom &amp; Company Spice. Stir all together well.

Add the bag of Trader Joe&#039;s frozen Mushroom Medley and other fresh chopped mushrooms. Top with small chopped cauliflower heads and stir gently making sure the cauliflowers are mostly covered with sauce.

Mix well, cover with a lid for 25 minutes on medium low to simmer. Stir gently every 5 minutes. Cook until cauliflower is to your liking. Top with dried or fresh parsley and fried dried french onions.

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Mushroom Paella with Kale and Eggs

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Top 2 porcini mushroom recipes from across the web

The most viewed porcini mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mushroom Paella with Kale and Eggs

Mixed Mushroom Lentil Cauliflower S...

The most viewed porcini mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine