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Mushroom Paella

Ashley
  • 70 minutes
  • Serves 6 to 8

INGREDIENTS

1 14 ounce can

Artichoke hearts

1 1/2

lbs Button or cremini mushrooms

4 cloves

Garlic

2

Lemons

1 tbsp

Parsley, fresh

1 oz

Porcini mushrooms, dried

1

Red bell pepper

1

Red onion, julienned (about 2 cups), medium

1 14 ounce can

Tomatoes

4 cups

Vegetable broth, low-sodium

2 cups

Arborio rice

1 tsp

Paprika, smoked

1 tsp

Saffron threads

1 tsp

Sea salt

3 tbsp

Olive oil

1 cup

Water, filtered