All the fluffy yellow rice deliciousness of traditional paella, spiked with summer’s best wild mushrooms for an easy vegetarian meal, my Vegetarian Summer Wild Mushroom Paella with Chanterelles and Black Trumpets is a fun modern adaptation of a traditional dish.
I know, I know.
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.
Earlier this week, 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.
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 😛
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 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!
There is no Nutrition Label for this recipe yet.