Mushrooms and Chestnuts in Autumn-Coloured Paella
Mushrooms and Chestnuts in Autumn-Coloured Paella

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mushrooms and chestnuts in autumn-coloured paella. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Mushrooms and Chestnuts in Autumn-Coloured Paella is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Mushrooms and Chestnuts in Autumn-Coloured Paella is something that I’ve loved my entire life. They’re fine and they look wonderful.

During autumn, many wild and wonderful varieties of mushrooms become available, in particular, pine mushrooms, saffron milk caps and slippery Jacks. Sweet or savoury, chestnuts add a nutty meatiness to dishes, and are used in many different ways around the world: in Italy, they make. Autumn background with copyspace, mushrooms and chestnuts in the.

To get started with this recipe, we have to first prepare a few components. You can have mushrooms and chestnuts in autumn-coloured paella using 14 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Mushrooms and Chestnuts in Autumn-Coloured Paella:
  1. Take 350 grams Uncooked white rice
  2. Get 150 grams Chicken thigh
  3. Get 8 chestnuts Sweet chestnuts in sugar syrup
  4. Prepare 150 grams Mushrooms of your choice (king oyster, maitake, enoki, shimeji, etc. Use a few different kinds of mushrooms)
  5. Prepare 1/4 Onion (finely chopped)
  6. Get 1 clove Garlic (finely chopped)
  7. Make ready 185 ml Chicken soup stock (1 1/2 teaspoons of chicken soup stock granules dissolved in hot water)
  8. Take 1 Salt and pepper
  9. Take 1 pinch Saffron (or turmeric)
  10. Get 1 tbsp Sherry (or white wine)
  11. Make ready 1 dash Red bell pepper (julienned for garnishing)
  12. Make ready 1 dash Italian parsley (or parsley)
  13. Take 1 Lemon (I used Kabosu citrus)
  14. Prepare 1 Olive oil

We recommend you use its rich, nutty flavor as a compliment to autumn soups. In a large bowl, mix the mushrooms, shallots, chestnuts, sage, oil and garlic with a pinch of salt and lots of pepper. Remove with a strainer, drain, and set aside. Add mushrooms to boiling water, cook.

Instructions to make Mushrooms and Chestnuts in Autumn-Coloured Paella:
  1. Cut the chicken thigh into bite-sized pieces, season with salt and pepper, and leave for a while.
  2. Lightly wash the rice, soak in water for about 15 minutes, and drain in a sieve for about 15 minutes.
  3. Rinse off the syrup from the chestnuts, pat dry, and roast in the toaster oven until they turn light brown on the surface.
  4. 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.
  5. 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.
  6. 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.
  7. Add a little olive oil in the emptied pan, put all of the mushrooms, sauté them briefly, and remove from the pan.
  8. In the emptied pan, add the garlic and onion, sauté them without scorching, and turn off the heat.
  9. 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.
  10. If you don't have saffron, you can sprinkle with turmeric to make the soup yellow.
  11. 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.
  12. 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.
  13. After 6 minutes, open the lid, arrange the red bell pepper, cover with the lid, and heat over high heat for 30 seconds.
  14. Steam with the lid on for 10-15 minutes. Open the lid, garnish with chopped Italian parsley and thinly sliced lemon.
  15. 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.

Until then the autumn had been mellow, soft. The leaves had lingered on the trees, golden red, and the hedge-rows were still green. Perhaps, thought Nat, munching his pasty by the cliff's edge, a message comes to the birds in autumn, like a warning. An Autumn Foraging Walk for Chestnuts and Chequers. Mushroom Foraging in Banstead, Surrey, Giant Puffballs and more.

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