Name: Aeroz con Trompetas de la Muerte (Rice with Wild Mushrooms)
Yield: 6 Raciones
Cuisine: Spain
Ingredients: 2 teaspoons sea salt flakes; 1 teaspoon thyme leaves; 1.5 litres (52 fl oz/6 cups) chicken stock; 4 ripe tomatoes, peeled (see glossary) and puréed; 250 g (9 oz) fresh trompetas de la muerte (if unavailable, use sliced chanterelles, shiitake, oyster mushrooms or king browns); a handful of roughly chopped parsley; 280 g (10 oz/1¼ cups) Calasparra rice (see glossary); a pinch of saffron threads; 1 large white salad onion, finely sliced; 125 ml (4 fl oz/½ cup) extra virgin olive oil; 20 g (¾ oz) butter; 250 ml (9 fl oz/1 cup) white wine such as verdelho; 3 bay leaves; 4 garlic cloves, thinly sliced

Preparation info

6
Raciones

Difficulty
Easy

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 DEMIS