Mystic Mushroom Paella

• 4- 4 1/2 cups your best homemade heated stock, seasoned with fresh herbs
• pinch of saffron threads
• Arcun or olive oil
• 1 pound Matsutake mushrooms, sliced
• 1 pound crimini mushrooms
• 1 red bell pepper, cored and sliced into 1/2 inch strips
• 6 cloves garlic, peeled and minced
• 2-3 cippolini onions or 1 very large yellow onion, chopped
• 1 inch fresh ginger, grated (and peeled)
• 1 small heirloom tomato, grated, seeded, salted, and drained (mine was yellow this time)
• 1/4 cup dry white wine
• 1/4 cup sake
• kosher or sea salt to taste
• fresh milled pepper to taste
• 3/4 cup bamboo rice, rinsed
• 3/4 cup carnaroli rice, rinsed
• 1 bunch Japanese trefoil or cilantro
• bunch of flat leaf parsley, chopped
• 2 scallions, chopped
• 8 fresh lemon wedges

1. Heat the oil in the paella pan. Saute the mushrooms quickly and remove to a plate for later. Saute the red pepper and set aside.
2. Saute the ginger, onion and garlic until translucent in the paella pan. Add the tomato. Cook until it darkens.
3. Take 1/2 cup of the heated stock and add the saffron in a cup. Let this steep. Then add it back to the stock.
4. Blend the two rices together. Add them to the paella pan; distribute the rice evenly across the pan. Stir until coated and opaque, about 1-2 minutes. Add the white wine and sake; reduce over medium heat.
5. Arrange the mushrooms and red peppers on top of the rice. Add salt and pepper to taste. Next, add the heated broth. Do not stir the rice from this point onward. Simmer vigorously over medium heat. When the rice is at the same level as the liquid, reduce the heat to medium low. Rotate the pan if needed across the burners to distribute the heat. Add more liquid if needed.
6. After the rice is al dente (test a grain of rice below the top layer: it should have a tiny white dot in the center), increase the heat to medium high for about 2 minutes to create the crusty socarrat. The bottom layer of rice will begin to caramelize quickly. Do not burn. Remove from heat immediately if you smell burning.
7. Remove the pan from the heat and cover for about 5 minutes. After letting the paella rest, garnish with lemon wedges, the trefoil or cilantro, parsley, and scallions. Bring the pan to the table and invite folks to eat directly from the pan, starting from the perimeter and moving towards the center.

stock, threads, arcun, matsutake mushrooms, mushrooms, red bell pepper, garlic, onions, ginger, tomato, white wine, sake, kosher, pepper, bamboo rice, carnaroli rice, cilantro, flat leaf parsley, scallions, lemon wedges

Taken from food52.com/recipes/7230-mystic-mushroom-paella (may not work)