Recipe: Appetizing Mushrooms and Chestnuts in Autumn-Coloured Paella

Recipe: Appetizing Mushrooms and Chestnuts in Autumn-Coloured Paella Delicious, fresh and tasty.

Mushrooms and Chestnuts in Autumn-Coloured Paella. 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.

An Autumn Foraging Walk for Chestnuts and Chequers.

Mushroom Foraging in Banstead, Surrey, Giant Puffballs and more.

Until then the autumn had been mellow, soft.

You can cook Mushrooms and Chestnuts in Autumn-Coloured Paella using 14 ingredients and 15 steps. Here is how you cook that.

Ingredients of Mushrooms and Chestnuts in Autumn-Coloured Paella

1. You need 350 grams of Uncooked white rice.

2. You need 150 grams of Chicken thigh.

3. Prepare 8 of chestnuts Sweet chestnuts in sugar syrup.

4. You need 150 grams of Mushrooms of your choice (king oyster, maitake, enoki, shimeji, etc. Use a few different kinds of mushrooms).

5. Prepare 1/4 of Onion (finely chopped).

6. You need 1 clove of Garlic (finely chopped).

7. Prepare 185 ml of Chicken soup stock (1 1/2 teaspoons of chicken soup stock granules dissolved in hot water).

8. Prepare 1 of Salt and pepper.

9. It’s 1 pinch of Saffron (or turmeric).

10. Prepare 1 tbsp of Sherry (or white wine).

11. You need 1 dash of Red bell pepper (julienned for garnishing).

12. You need 1 dash of Italian parsley (or parsley).

13. It’s 1 of Lemon (I used Kabosu citrus).

14. Prepare 1 of Olive oil.

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.

Välj bland ett stort urval liknande scener.

In a large bowl, mix the mushrooms, shallots, chestnuts, sage, oil and garlic with a pinch of salt and lots of pepper.

Mushrooms and Chestnuts in Autumn-Coloured Paella step by step

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 its 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 dont 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..

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.

Remove with a strainer, drain, and set aside.

Add mushrooms to boiling water, cook.

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