Spanish Mushroom Paella

Ingredients:

* 2 tablespoons olive oil
* 2 medium onions, chopped fine
* 6 cloves garlic, minced
* 1 cup (4 oz) shiitake mushrooms, stemmed and chopped
* 1 cup (4 oz) crimini mushrooms, stemmed and chopped
* 1 cup (4 oz) oyster mushrooms, stemmed and chopped.
* 1 1/2 cups (12 oz) rice
* 2 3/4 cups (22 fl. oz) chicken broth
* 1/2 cup (4 fl.oz) sherry
* 1/2 teaspoon saffron
* 1 cup (3 oz) grated Manchego cheese
* 1/4 cup (2 fl. oz) of olive oil
* 1/4 stick (1 oz) butter, softened
* 2 tablespoons chopped fresh basil leaves
* 1 tablespoon chopped fresh thyme
* Salt and pepper, to taste

Preparation:

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 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!

Badleeshah