Michelle’s Mushroom Paella

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Ingredients:

2 cups cooked white rice

6 ounces shiitake mushrooms, sliced

4 ounces crimini mushrooms, sliced

4 ounces oyster, mushrooms, sliced

4 Tbs. chopped shallots

4 Tbs. chopped fresh herbs (sage, thyme, oregano)

1 large garlic clove, minced

4 Tbs. butter

Salt and pepper to taste.

1/2 cup grated Parmigano Reggiano cheese

Preparation:

Saute’ shallots and garlic in butter until soft. Add mushrooms and cook until mushrooms release juice. Add herbs and stir. Add rice and half of the cheese. Cook slowly until flavors incorporate well (approximately 10 minutes). Adjust seasonings. Place rice mixture into a small paella pan and sprinkle the remaining cheese on top. Place in 300°oven for 15 minutes to melt cheese.

Serving Suggestion:

Great with fish or chicken.