All the fluffy yellow rice deliciousness of traditional paella, spiked with summer’s best wild mushrooms for an easy vegetarian meal! My Wild Mushroom Vegetarian Paella with Chanterelles and Black Trumpet Mushrooms is a fun modern adaptation of a traditional dish.
I know, I know. Another fun adaption of a traditional paella, if you’ve tried my Instant Pot Shrimp Scampi Paella Recipe, then you know I’m also pretty good these types of delicious rice based recipes.
Paella seems so, well, over the top. Like too much work or maybe a little too extra for your everyday kitchen but trust me once you make your first paella at home you’ll be hooked.
I think of paella of a better version of pilaf, only made more awesome with saffron.
Now before you get all – BUT HAYLEY, saffron is so expensive!
No matter who you are, you can all afford saffron.
I hear your worry. But most likely the only reason you THINK saffron is too expensive for everyday meals is that it’s not something you’ve never looked for while shopping.
I picked up a cute little jar of saffron (which will make at LEAST 5-6 pans of paella) for $6.99 at TJ Max. And our local Walmart has little pack of “Badia Pure Selected Saffron” for $5 which will yield 3-4 pans of paella. You can also find affordable saffron HERE on amazon, my last purchase of it has lasted me 3 years. You’re welcome.
If you’re only looking in gourmet groceries or only in the spice section you are missing out on other less expensive ways to get some saffron into your spice cabinet. I often find it in the international grocery section of even the smallest grocery stores – We live in very rural south western Pennsylvania where Asparagus is considered a “fancy vegetable” but yet I have no problem finding affordable saffron locally so most likely you can do.
Actually now that I think of it, it’s truthfully might be easier to find affordable saffron than black trumpet mushrooms 😛 but I digress.
And I’m talking about wild foraged Black Trumpets. They were one of the last mushrooms on our list of “wanna find” shrooms that were elusive to us. While chanterelles, in a good year, carpet the woods in a beautiful orange blanket.
Black trumpet mushrooms are amazing in that fresh or dried/rehydrated they can be used interchangeably in all recipes. So, no need to worry! If you don’t have a black trumpet foraging spot feel free to use dried ones instead!
But you’re going to need fresh chanterelles so get out in the woods and start looking around under those hardwood trees in the summer. Chanterelles are easy to ID once you learn the easy clues; like they have ridges not gills. When there’s any doubt find an experienced forager and have them confirm what you found. Jack O’Lanterns which look similar can cause digestive upset so it’s important to clearly understand the differences before eating anything you pick from the woods.
If you’re not ready to forage for your own food, you can simply swap 3 cups of assorted mushrooms from your grocery store and this will still be a fabulous dish!
If you like this wild mushroom vegetarian paella recipe, try these wild mushroom recipes next!
- Cheese Stuffed Zucchini Boats topped with Chanterelle Mushrooms
- Chanterelle Crab Corn Chowder
- Chanterelle Herb Biscuits with Pine Nuts
- Chanterelle Mushroom Fondue
- Pressure CookerÂ Wild Mushroom Broth
- Wild Mushroom Seasoned Salt
- Savory Chanterelle Mushrooms Pancakes
Vegetarian Summer Wild Mushroom Paella with Chanterelles and Black Trumpets
- 3 tablespoons Ghee or avocado oil
- 1 medium Onion
- 2 cloves Garlic
- 2 cups Chanterelle Mushrooms cleaned & chopped
- 1 cup Black Trumpet Mushrooms cleaned & chopped
- 1/4 cup dry white wine
- 1.5 cups organic medium grain rice
- 3.5 cup vegetable broth or chicken bone broth if not vegetarian
- 1 pinch saffron
- 1 sprig fresh thyme
- 14 ounce can organic butter beans
- 1 cup fresh or frozen peas
- Heat ghee in large skillet with sides. Add the onion and garlic, sauce over low for 3-4 minutes.
- Add the mushrooms and increase heat to evaporate the liquid. Add wine and cook until it’s evaporated too.
- Stir in the rice, add broth, saffron and fresh thyme. Bring to a simmer over medium/low heat. Cook gently for 12 minutes without stirring.
- Gently fold in drained/rinsed butter beans and frozen peas. Allow to cook another 2-3 minutes, just to heat the beans and thaw the peas.
- Remove from the heat and cover the surface of the paella with wax paper and a clean dish towel. Allow it to continue cooking using it’s own heat for 5 minutes.
- Uncover just before serving, Remove thyme, if desired.