Mushroom Medley Paella-Style Rice

1. Heat Olive Oil and Cook Mushrooms

Heat 5 tablespoons of olive oil in a large casserole over medium-low heat. Once the oil is warm, add the trimmed and sliced mushrooms. Season them with salt and pepper, and sauté for about 8-10 minutes, or until the mushrooms have released their juices and are nicely browned. Remove the mushrooms from the casserole and set them aside.

2. Cook Onions and Garlic

Add the finely chopped onion to the same casserole. Increase the heat to high and cook the onion uncovered for about 3 minutes. Then, lower the heat and continue cooking the onion for another 20 minutes, stirring occasionally, until it turns golden brown and jammy. Add the finely chopped garlic cloves and cook for about 1 minute, until aromatic.

3. Add Rice and Mushrooms

Return the mushrooms to the casserole along with 1.25 cups of medium-grain Spanish paella rice or risotto rice. Stir everything together to ensure the rice is well-coated with the flavorful mixture.

4. Add Stock and Sherry

In a separate pot, bring 2 cups of chicken or vegetable stock and 0.5 cup of dry oloroso sherry to a boil. Once boiling, pour this hot liquid over the rice and mushroom mixture in the casserole. Season with a bit more salt if needed and give it a good stir.

5. Cook the Rice

Cover the casserole and cook over medium heat for 10 minutes. After that, reduce the heat to low and continue cooking, still covered, for another 10 minutes, or until the rice is tender and has absorbed most of the liquid. Let the rice stand covered for an additional 5 minutes before serving, allowing the flavors to meld together.