Wild Mushroom Paella

Another hike, another wild mushroom haul! This time, my wife was up the trail a good bit beyond where I was, and we both found a plethora of Shrimp of the Woods in our respective spots at the same time. We gathered…and then we hiked more and stumbled upon what can only be described as “The Shrimp Motherload,” so we opened up another paper bag or two and proceeded to collect an incredible number of mushrooms. As an added bonus, we also found Oyster Mushrooms. Given that our recent shrimp of the woods recipes all involved Asian flare, we opted to change it up and try incorporating them into Paella. The addition of the Oyster Mushrooms was to really go all in on the seafood name theme.

We served our meal without a side since it was already very veggie infused with the mushrooms, pepper, and onion. However, if you like, this would lend itself nicely to a side salad.

Time: 45 Minutes


  • Wild Mushrooms. We used Shrimp of the Woods and Oyster Mushrooms because they are both named after seafood items.
  • Onion
  • Garlic
  • Red Bell Pepper
  • 1 Cup of Long Grain Rice (we used Arroz)
  • 2 Cups of Water
  • Saffron (or turmeric if you haven’t got saffron)
  • Sweet Paprika
  • Salt
  • Black Pepper
  • Garlic Powder


  • Add 2 cups of hot water to a measuring cup, and then place in some saffron stems. Allow to sit for a while to turn the water into a beautiful yellow colour.
  • Dice your onion, pepper, and garlic. Then, heat some oil in a heavy bottomed pan, and add those veggies to start to caramelize.
  • As your onion, pepper, and garlic cook, wash your mushrooms (a spare toothbrush is the best way to go in our opinion). Then, cut them into the size pieces you will want.
  • Heat up some oil in another heavy bottomed pan, and then add your mushrooms. Sprinkle in your paprika, black pepper, salt, and garlic powder, and stir to combine. Cook for 20 or so minutes total.
  • When your onion, pepper, and garlic have softened/turned opaque/begun to caramelize, add your rice to the pan, and stir to combine. Allow to sit for about 3 minutes, stirring occasionally.
  • Pour your saffron infused water over your rice. Then, cover your pan, and let simmer on low until all of the liquid is absorbed, and your rice is soft.
  • When your rice is ready, scoop your mushrooms into the pan, and re-cover for a minute or two to get them nice and hot.
  • Plate, devour, and enjoy!


  1. I just spent 3 weeks in the US (Boston, Philadelphia, New York and Roanoke, Virginia). In Mass. I have a relative, who I believe loves foraging as much as you do and whom I told about you. We did get a chance to try a sandwich in a pita bread consisting of turkey breast, custom cheddar, various veggies (romano salad, tomato, cucumber, jalapeno…) hen of the woods :-), some mayo, sriracha and dijon mustard. Relatively conventional, but good, especially because the mushrooms were grilled and tasty.

      1. Thanks, it was great! Went to the Philadelphia Museum of Art, which was great, had a wonderful meal the night before, and admired the many murals throughout the city. Great experience!

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