Rice With Mushrooms (Arroz con Champiñones)

Name: Rice With Mushrooms (Arroz con Champiñones)
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups mushroom or vegetable stock; 1/2 pound cremini mushrooms, brushed clean, stems removed and reserved, caps chopped in 1/2-inch pieces, preferably by hand; Salt; 2 cloves garlic; 1/3 cup mayonnaise, store-bought or homemade; 2 teaspoons lemon juice; 3 tablespoons extra-virgin olive oil; 1 cup finely chopped onion; 1 cup finely chopped fennel bulb; 1 teaspoon fresh thyme leaves; 1 cup Spanish short-grain rice (Bomba or Calasparra), or Arborio rice; 1/2 cup dry sherry or white wine; 1/2 cup jarred pickled mushrooms or 1 tablespoon sherry vinegar; 1 tablespoon minced chives

Recipe from Jonah Miller and Nate Adler

Adapted by Florence Fabricant

Updated April 22, 2020

Rice With Mushrooms (Arroz con Champiñones) — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 45 minutes
Rating: 5(145)
Comments: Read comments

This recipe — adapted from “The New Spanish: Bites, Feasts and Drinks” by Jonah Miller and Nate Adler, the owners of Huertas in the East Village in New York — offers the cook a simple primer on paella. The method is a template best made in a paella pan and, as a bonus, it will free the cook from the notion that paella must be some kind of production number involving a budget-busting and time-consuming load of chicken, pork, seafood, vegetables and the like. This version features mushrooms and not much else. But its largely unadorned canvas will accept embellishments. Some tomato purée in the broth perhaps? Certainly. Seared sea scallops, shrimp, some sausage, pieces of duck confit, chickpeas, grilled peppers, eggplant chunks or baby artichokes? Those, too, but definitely not all at once. —Florence Fabricant

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Ingredients

Yield:4 servings

4cups mushroom or vegetable stock
½pound cremini mushrooms, brushed clean, stems removed and reserved, caps chopped in ½-inch pieces, preferably by hand
Salt
2cloves garlic
⅓cup mayonnaise, store-bought or homemade
2teaspoons lemon juice
3tablespoons extra-virgin olive oil
1cup finely chopped onion
1cup finely chopped fennel bulb
1teaspoon fresh thyme leaves
1cup Spanish short-grain rice (Bomba or Calasparra), or Arborio rice
½cup dry sherry or white wine
½cup jarred pickled mushrooms or 1 tablespoon sherry vinegar
1tablespoon minced chives

Ingredient Substitution Guide

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Preparation

Step 1
Place the stock in a small saucepan, add the mushroom stems and bring to a simmer. Season to taste with salt. Cook on low for 15 minutes. Grate 1 clove of the garlic and mix with the mayonnaise, lemon juice, 1 tablespoon of the olive oil and salt to taste. Set aside.
Step 2
Heat 1 tablespoon oil on medium in a 10-inch paella pan or skillet. Add onion, fennel and remaining garlic clove, minced fine. Cook, stirring, about 10 minutes, until vegetables are soft and barely starting to color. Add remaining oil and the mushroom caps, increase heat to medium-high and cook 3 to 5 minutes, stirring on and off, until mushrooms have wilted, start to brown and have released some liquid. Season with salt and add thyme.
Step 3
Add the rice to the pan. Stir for about 1 minute with a wooden spoon. Add the sherry or wine and let reduce until most of it has been absorbed. Use the back of the spoon to spread the rice evenly in the pan. Remove and discard the stems from the stock. Gently add 2 cups of the stock to the pan, taking care not to disturb the rice. Bring to a simmer and cook about 5 minutes on medium-low, until the liquid is absorbed. Add more liquid, in ½ cup increments, without stirring the rice until the stock is absorbed after each addition. When the rice is nearly tender let it cook another 5 minutes or so, until there does not appear to be any liquid in the pan.
Step 4
Remove the pan from the heat and let rest for 2 to 3 minutes. Scatter pickled mushrooms on top or drizzle on the vinegar. Strew with chives. Dollop the mayonnaise sauce on top, and serve rice directly from the pan.

Ratings

5 out of 5

145 user ratings

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Comments

Thom6 years ago

This is very good! And easy! Used stems from beech mushrooms for the stock. Used king trumpets and the beech caps for the rice (Bomba). While adding the stock to the rice, I added the beech stems, too. Just couldn't bring myself to discard perfectly good mushroom bits. From start to finish, took about 1 1/2 hours (twice as long as suggested).

Martha6 years ago

Used 2 tsp dried fennel instead of fresh fennel and sherry vinegar instead of pickled mushrooms. It was delicious.

G Boltman4 years ago

I basically fused this with Alison Roman's recipe for farro with crispy mushrooms and it was fantastic! I used Greek yogurt at the end instead of mayo though, because it's a little sharper.

Jocelyn1 year ago

Agreed with 2 other chefs here, the sauce to top should no be skipped, and the cooking time was much longer than suggested. Added chopped fennel fronds to the sauce which added a little something extra

Jack1 year ago

Amazing rice. (Couldn't find Bomba or Arborio so I used Egyptian short grained) Didn't have fresh fennel so used seeds. Oregano instead of thyme (because that's what I had) – and more of it, including mixed with the chives (and I added lemon zest as well). Served with shrimp and squid on top. Skipped the mayo – but the vinegar was a great touch. Did through Step 2 ahead, so only half an hour in the kitchen after I got home. Wondering if I could do all but the last 5 minutes for company.

carolyn1 year ago

Used champagne and had to add a lot more water to cook the brown rice - very tasty

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