Oyster Mushroom Paella

Recipe by Executive Chef Denise Roa (inspired by Georgeanne Brennan.)

Serves 12 (or halve recipe to serve 6)/ 1½ hours

Celebrate the garden’s colorful bounty without making a trip to the local seafood purveyor. Poblana peppers give this a Mexican flair.

Instructions:

•  1 tbsp. olive oil
• 1½ cups chopped onion
• 1 cup chopped fennel
• 1 cup chopped poblano peppers (no seeds, 1-inch pieces)
• 9 artichoke hearts cut in half
• 2 cups chopped oyster mushrooms (1-inch pieces)
• 1 tbsp. minced garlic
• ½ cup white wine
• 1 tsp. saffron
• 2 cups sundried tomatoes
• 2 cups quartered zucchini (bite-size pieces)
• 3 cups faro
• 7 cups vegetable broth (+1 cup additional)
• 1 tsp. sea salt
• 1 cup shelled fava beans or other seasonal beans
• 10 green olives
• ½ cup roasted red pepper, peeled and chopped into 1-inch pieces

 Directions:

1. Heat 15-inch-diameter paella pan. Add 1 tbsp. olive oil to hot pan. Add onion and sauté 3 minutes. Add fennel and sauté 1 minute. Add peppers and sauté 3 minutes. Add artichoke hearts, mushrooms, and garlic, sautéing 2-3 minutes.

2. Deglaze with ½ cup white wine. Add saffron. Stir in sundried tomatoes, zucchini, and faro.

3. Add veggie broth and bring to a simmer. Taste and season with salt. Stir occasionally, and add more liquid if necessary. (Faro can be stirred more often then rice as it is a hearty grain.)

4. Cook for 30 minutes until liquid is almost evaporated. Stir in fava beans, olives, and roasted red peppers. Cook an additional 10-15 minutes until Faro is tender and doubled in size.

Enjoy!