Kale and Mushroom Paella

MetroCooking DC

4 servings


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1 tablespoon olive oil
1 small yellow onion, chopped
1 small carrot, chopped
1 small rib celery, chopped
1 pound cremini mushrooms, coarsely chopped (stems included)
4 sprigs fresh thyme
6 sprigs fresh flat leaf parsley
8 whole black peppercorns
1 teaspoon kosher salt


1. Heat oil in a large saucepan over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until softened, 5-7 minutes. Add cremini mushrooms, thyme, parsley, peppercorns, salt, and 7 cups cold water, bring to a boil and reduce to a simmer and cook for 30 minutes. Remove from the heat and let sit for 30 minutes longer.

2. Strain stock into a clean saucepan and keep warm over low heat (you should have about 6 cups).

Bobby Flay
MetroCooking DC 2014


Created date

July 2015