Mushrooms and Chestnuts in Autumn-Coloured Paella. 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.

Codziennie dodajemy tysiące nowych, wysokiej jakości obrazów. Chestnut mushrooms have a rich, nutty flavor that works well as a compliment to autumn soups. Chestnut mushroom kits are one of the easier Grow Your Own kits. You can have Mushrooms and Chestnuts in Autumn-Coloured Paella using 14 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Mushrooms and Chestnuts in Autumn-Coloured Paella

Prepare 350 grams of Uncooked white rice.
It's 150 grams of Chicken thigh.
You need 8 of chestnuts Sweet chestnuts in sugar syrup.
It's 150 grams of Mushrooms of your choice (king oyster, maitake, enoki, shimeji, etc. Use a few different kinds of mushrooms).
It's 1/4 of Onion (finely chopped).
You need 1 clove of Garlic (finely chopped).
It's 185 ml of Chicken soup stock (1 1/2 teaspoons of chicken soup stock granules dissolved in hot water).
Prepare 1 of Salt and pepper.
Prepare 1 pinch of Saffron (or turmeric).
You need 1 tbsp of Sherry (or white wine).
Prepare 1 dash of Red bell pepper (julienned for garnishing).
You need 1 dash of Italian parsley (or parsley).
It's 1 of Lemon (I used Kabosu citrus).
It's 1 of Olive oil.

They are very reliable producers and tend to yield a single large flush of mushrooms. A recipe from Australian Gourmet Traveller for mushroom and chestnut risotto by chef Peter Gilmore. In a large bowl, mix the mushrooms, shallots, chestnuts, sage, oil and garlic with a pinch of salt and lots of pepper. 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.

Mushrooms and Chestnuts in Autumn-Coloured Paella instructions

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..

Common name: Cinnamon Cap and Brick Top. One of the oldest species in the world, first cultivated by the Ancient Greeks. Light brown cap that sits open on the end of a slender, long, creamy-coloured stalk. His next book will be finished next yeat. We'll go to the forest and pick mushrooms.