Mushroom Paella — Full Detailed Recipe
Description
Mushroom Paella is a rich, aromatic Spanish rice dish inspired by traditional paella from Valencia. This vegetarian version features earthy mushrooms, saffron-infused rice, garlic, and vegetables cooked together in one pan for deep flavor. It’s hearty, comforting, and perfect for lunch or dinner.
Preparation & Cooking Time
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Servings: 4
Ingredients
For the Paella
2 cups short-grain rice (Arborio or paella rice)
300g mushrooms (button, cremini, or mixed), sliced
1 small onion, finely chopped
4 garlic cloves, minced
1 tomato, grated or finely chopped
4 cups vegetable broth
1/2 cup green peas (fresh or frozen)
1 red bell pepper, sliced
3 tbsp olive oil
1/2 tsp saffron threads (or 1 tsp turmeric as substitute)
1 tsp smoked paprika
Salt and black pepper to taste
1 lemon (cut into wedges)
Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Prepare the Saffron Broth
Warm the vegetable broth.
Add saffron threads and let soak for 5 minutes.
Step 2: Cook the Vegetables
Heat olive oil in a wide pan or paella pan.
Sauté onions for 3–4 minutes until soft.
Add garlic and cook 1 minute.
Add mushrooms and cook until browned (5–7 minutes).
Step 3: Build Flavor
Stir in grated tomato and cook 2–3 minutes.
Add smoked paprika, salt, and pepper.
Step 4: Add Rice
Add rice and stir to coat in the mixture for 1–2 minutes.
Step 5: Cook the Paella
Pour in saffron broth.
Spread rice evenly (do not stir after this).
Add bell peppers and peas on top.
Simmer on medium-low heat for 18–20 minutes until rice absorbs liquid.
Step 6: Create the Crispy Bottom (Optional)
Increase heat for 1–2 minutes to form a crispy rice layer at the bottom.
Step 7: Rest & Serve
Remove from heat and rest 5 minutes.
Garnish with parsley and lemon wedges.
Serving Suggestions
Serve with fresh salad or crusty bread.
Pair with yogurt sauce or garlic dip.
Best enjoyed hot with lemon squeezed on top.
Tips for Perfect Mushroom Paella
Use a wide pan for even cooking.
Do not stir rice after adding broth.
Use mixed mushrooms for richer flavor.
Let the paella rest before serving for best texture.
Questions & Answers
Q1: What type of rice is best for paella?
Short-grain rice like Arborio or Spanish paella rice works best because it absorbs flavor well.
Q2: Can I use different mushrooms?
Yes — shiitake, oyster, or portobello mushrooms add deeper flavor.
Q3: Can I make it vegan?
Yes, this recipe is already vegan if using vegetable broth.
Q4: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat with a splash of water.
Q5: Can I add other vegetables?
Yes — zucchini, artichokes, green beans, or spinach work great.