Mushroom Paella

Three varieties of mushrooms lend this exclusive mushroom paella recipe its distinctive taste and texture. Butter and Manchego cheese impart a creamy richness to the earthy rice, while the sherry, thyme, and basil add flavour and interest to the dish.

  • Serves:  6
  • Difficulty:  Medium
  • Preparation time:  15 minutes
  • Cooking time: 30 minutes


  • 2 tablespoons olive oil
  • 2 medium onions, chopped fine
  • 6 cloves garlic, minced
  • 1 cup (4 oz) diced serrano ham
  • 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) paella 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


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.

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