Aeroz con Trompetas de la Muerte

Rice with Wild Mushrooms

Preparation info

  • Difficulty

    Easy

  • 6

    Raciones

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

WHEN YOU HAVE SOMETHING GOOD AND YOU WANT TO SHARE IT AROUND, BUT THERE’S NOT ENOUGH FOR A BIG PIECE FOR EVERYONE, THE SPANISH ANSWER IS TO PUT IT IN A SOUP OR A RICE DISH. TIME AND TIME AGAIN, RIGHT ACROSS SPAIN, THERE ARE RICE DISHES THAT SOMEHOW CHAMPION THE GUEST INGREDIENT WITHOUT DETRACTING FROM THE INTEGRITY OF THE RICE. THE CHAMPION IN THIS CASE IS A WILD MUSHROOM CALLED TROMPETAS DE LA MUERTE (TRUMPETS OF DEATH). THESE MUSHROOMS ARE SO NAMED NOT BECAUSE THEY HERALD THE DEMISE OF THE INGESTOR BUT BECAUSE THEY ARE BLACK AND LOOK LIKE LITTLE TRUMPETS!

Ingredients

  • 125 ml (4 fl oz/½ cup) extra virgin olive oil
  • a pinch of saffron threads
  • 1 large white salad onion, finely sliced
  • 2 teaspoons sea salt flakes
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon thyme leaves
  • 3 bay leaves
  • 250 ml (9 fl oz/1 cup) white wine such as verdelho
  • 4 ripe tomatoes, peeled (see glossary) and puréed
  • 1.5 litres (52 fl oz/6 cups) chicken stock
  • 280 g (10 oz/ cups) Calasparra rice (see glossary)
  • 20 g (¾ oz) butter
  • a handful of roughly chopped parsley
  • 250 g (9 oz) fresh trompetas de la muerte (if unavailable, use sliced chanterelles, shiitake, oyster mushrooms or king browns)

Method

Heat half the olive oil in a perol (see glossary) or frying pan over medium-high heat. Add the saffron and stir for 30 seconds, then add the onion and ‘^teaspoon of the sea salt flakes and cook for 5 minutes, stirring occasionally. Add half the sliced garlic cloves, all the thyme and bay leaves and cook, stirring occasionally, for another 5 minutes, or until garlic is soft.

Increase the heat to high, then add the wine and boil for 2 minutes. Reduce the heat to medium, add the puréed tomatoes and cook for 10 minutes, or until the tomato has reduced and thickened. Add the stock and bring to the boil, then stir in the rice and remaining 1½ teaspoons sea salt. Reduce the heat to low-medium and simmer very gently, stirring occasionally, for 20 minutes.

Meanwhile, heat the butter and the remaining olive oil in a frying pan over medium heat. Add the remaining sliced garlic and the parsley and sauté for 2–3 minutes, or until the garlic is lightly browned. Add the mushrooms, season to taste and sauté for 5 minutes, or until tender.

When the rice has been cooking for 20 minutes and is tender, stir in the mushrooms. Remove from the heat and allow to stand for 10 minutes before serving.