Description
This Vegan Mushroom Paella is a flavorful and satisfying twist on the classic Spanish dish. Packed with a medley of mushrooms, colorful bell peppers, and savory spices, this plant-based version of paella is sure to impress your taste buds.
Ingredients
For the rice:
- 2 cups of Arborio rice
- 4 cups of vegetable broth
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of saffron threads
- Salt and pepper to taste
For the mushroom mixture:
- 1 pound of mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 teaspoon of dried thyme
- 1/2 cup of white wine
- 2 tablespoons of olive oil
For garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Cook the rice: In a large paella pan, sauté the onion and garlic until translucent. Add the Arborio rice, smoked paprika, saffron, salt, and pepper. Stir to coat the rice in the spices.
- Prepare the mushroom mixture: In a separate pan, sauté the mushrooms and bell peppers in olive oil until tender. Add the thyme and white wine, and cook until the wine has evaporated.
- Combine the rice and mushroom mixture: Add the vegetable broth to the rice, stirring occasionally until the rice is cooked and the liquid is absorbed. Gently fold in the mushroom mixture.
- Serve: Garnish the paella with fresh parsley and lemon wedges before serving.
Notes
- You can customize this paella by adding other vegetables like peas, artichokes, or asparagus.
- For a smoky flavor, you can also add a splash of liquid smoke to the mushroom mixture.
