Dry mushroom rice with homemade stock
A dry vegetarian rice dish with mushrooms, an onion and tomato sofrito, and homemade vegetable stock.
A wide, shallow paella pan helps produce dry rice. Cook the rice without stirring after adding the stock, then let it rest before serving.
Method
- 01
Prepare the ingredients
Finely chop the onions and garlic. Grate the tomatoes. Clean and cut the mushrooms, and heat the homemade vegetable stock.
- 02
Make the sofrito
Heat the oil in a wide paella pan over medium heat. Cook the onion until dehydrated and light brown, stirring often. Add the garlic when the onion is nearly ready.
- 03
Add the tomato and mushrooms
Add the grated tomato and choricero pepper or ñora pepper pulp. Cook until the sofrito is brown and fairly dry. Add the mushrooms and brown them for 3 minutes.
3 min - 04
Cook the rice
Add the rice and sauté it until the grains are semi-translucent. Spread it across the paella pan, pour in the hot stock, and add the salt. Once it boils, cook without stirring for 15 minutes.
15 min - 05
Rest and serve
Remove the paella pan from the heat and let the rice rest for 5 minutes. Sprinkle with chopped parsley and serve hot.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.