Step-by-Step Guide to Make Favorite Mushrooms and Chestnuts in Autumn-Coloured Paella

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Speedy Mushrooms and Chestnuts in Autumn-Coloured Paella. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Mushrooms and Chestnuts in Autumn-Coloured Paella, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mushrooms and Chestnuts in Autumn-Coloured Paella delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mushrooms and Chestnuts in Autumn-Coloured Paella is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can cook Mushrooms and Chestnuts in Autumn-Coloured Paella using 14 ingredients and 15 steps. Here is how you can achieve it.

To enjoy autumn one step ahead.

Adjust the cooking time depending on the pan you use. Open the lid to check the rice from time to time, and poke with a wooden spatula. If the rice has absorbed the liquid, it won't move easily, and if you can hear a little sizzling noise from the bottom of the pan, turn off the heat. After turning off the heat, keep the lid on, and steam for more than 10 minutes. Recipe by Dominikunikku

Ingredients and spices that need to be Prepare to make Mushrooms and Chestnuts in Autumn-Coloured Paella:

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

Steps 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.

While this is certainly not the end all be guide to cooking easy and quick lunches it's good food for thought. The hope is that this will get your own creative juices flowing so that you may prepare excellent lunches for the family without having to do too horribly much heavy cooking through the approach.

So that's going to wrap it up with this special food Recipe of Quick Mushrooms and Chestnuts in Autumn-Coloured Paella. Thank you very much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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