Vegan Oyster Mushroom Paella

Added 2019-12-30 by bluszcz

Preparing time

Preparing time
  • cooking: 40 min


  • olive oil for frying
  • thyme 1 tbsp
  • onion 0.5
  • salt 1 tbsp
  • tomato 1
  • garlic 4 cloves
  • green pepper 0.5
  • black pepper 1 tbsp
  • bomba rice 1 cup
  • mushroom broth 3 cups
  • red bell pepper 1
  • eryngii oyster mushroom 1 (~100 - 200 gram)
  • red pepper spice 4 tbsp
  • saffron 1 tbsp
  • turmeric 1 tbsp
  • lemon 0.5


Flush rice with water and leave it to soak. Put tomato into a cup of boiled water which will gradually peel tomato. Cut tomato in pieces removing the seeds.

Warm the olive oil on the paella pan, meanwhile peel the garlic and cut in halves. Fry the garlic till it starts getting yellow with a bit of brown and remove from the paella pan. Cut the red pepper into the long thin slices and add to paella pan (using same olive oil to preserve the garlic taste).

Chop onion into small pieces and cut oyster mushroom into around 2 dozens of squares.

When red pepper gets soft, remove it from the frying pan. Add onion to the paella pan (again, using same olive oil) and after few minutes add also pieces of mushroom. When onion will be soft and starts geting yellow, add broccoli and tomato, also adding bit more olive olive. Add spices, stir, and leave on paella pan for 1 minute. Next add the rice, stir everything together to ensure that rice is well mixed with vegetables and well distributed over paella pan. Leave it for 1 minute, to pour later two coups of boling broth. Cook it on medium fire adding broth whenever necessary, for around 20-25 minuts. Few minutes before finish cooking add slices of red pepper for the decoration. When the rice will be almost ready - al dente, cook one minute more and remove from fire for 5 minutes. Serve hot and squeeze lemon juice over the dish.

HERE Vegan Oyster Mushroom Paella