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Mushroom Paella

by Natures Garden | Other recipes by this author

Paella typically conjures up visions of saffon-infused rice smothered with a variety of shellfish and spicy sausage. This mushroom-lovers version includes three varieties of mushrooms along with a bit of Spanish ham. If Serrano ham is not available, use prosciutto or a high quality Smithfield or Black Forest ham. 


  • 2 tbsp olive oil 
  • 2 medium Ladybug Growers yellow onions, finely chopped 
  • 6 cloves Christopher Ranch garlic, minced 
  • 1 cup diced Serrano ham 
  • 1 cup Sparta Imperial shiitake mushrooms, stemmed and chopped 
  • 1 cup Orchard Valley Farm crimini mushrooms, stemmed and chopped 
  • 1 cup oyster mushrooms, stemmed and chopped. 
  • 1½ cups white rice 
  • 2 ¾ cups chicken broth 
  • ½ cup dry sherry 
  • ½ teaspoon saffron 
  • 1 cup grated young, unaged Manchego, Monterey Jack or Mozzarella 
  • ¼ cup olive oil 
  • ¼ stick butter, softened 
  • 2 tbsp chopped fresh Sweetwater Growers basil leaves 
  • 1 tbsp chopped fresh thymeKosher salt and freshly ground pepper, to taste

Prep Time: 35min    Cook Time: 45min    Level: Easy

Ingredients

Servings:
-
+
  • 2.00 tbsp Olive Oil - Botija Extra Virgin
  • 2.00 ea Onions - Yellow
  • 6.00 cloves Garlic - Jumbo
  • 1.00 cup Diced Serrano Ham
  • 1.00 cup Mushrooms - Shiitake
  • 1.00 cup Mushrooms - Cremini
  • 1.00 cup Mushrooms - Oyster
  • 2.00 cup White Rice - Long Grain
  • 3.00 cup Broth - Chicken
  • 1.00 cup Dry Sherry
  • 1.00 tsp Saffron
  • 1.00 cup Mozzerella
  • 1.00 oz Butter - Unsalted
  • 2.00 tbsp Basil - Sweet
  • 1.00 tbsp Thyme - English

Directions

  1. Heat a paella pan or very large skillet over medium heat. Add the olive oil. When the skillet just starts to smoke, add the onion and garlic and sauté for about 5 minutes or until soft and translucent.

  2. Add the ham and mushrooms the pan. Stir and sauté for 5 to 6 minutes, until the mushrooms soften and emit an aroma.

  3. Pour in the rice, and stir until fully incorporated with the mushrooms. Add the broth, sherry, and saffron and mix well. 

  4. Simmer until almost all the liquid is absorbed, stirring occasionally. The mixture will be smooth and creamy. Gently stir in the cheese, butter, basil, and thyme.

  5. Remove the pan from the heat and cool for 5 minutes. Taste, adjust salt and pepper to taste, and serve hot.


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