Spanish Mushroom Paella

Serves for 6
Preparation time: 15 minutes

Ingredients

2 tablespoons olive oil
2 medium onions, chopped fine
6 cloves garlic, minced
1 cup diced serrano ham
1 cup shiitake mushrooms, stemmed and chopped
1 cup crimini mushrooms, stemmed and chopped
1 cup oyster mushrooms, stemmed and chopped.
1 1/2 cups rice
2 3/4 cups chicken broth
1/2 cup sherry
1/2 teaspoon saffron
1 cup grated Manchego cheese
1/4 cup of olive oil
1/4 stick butter, softened
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh thyme
Salt and pepper, to taste

Heat the olive oil in a paella pan over medium heat. Add the onion and garlic and sauté for about 5 minutes or until tender.

Add the ham and mushrooms, and sauté for a further several minutes, until the mushroom have softened.

Pour in the rice, and combine well with the ingredients in the pan. Add the broth, sherry, and saffron. Simmer, stirring occasionally, until the liquid has almost been absorbed and the mixture is creamy. Stir in the Manchego cheese, butter, basil, and thyme.

Remove from the heat, and allow the paella to cool for 5 minutes. Season with salt and pepper to taste and serve.

Enjoy!