Mushroom Paella with Kale and Eggs Recipe

Place porcini mushrooms in a medium bowl and cover with 1 cup boiling water; let sit 30 minutes. Line a fine-mesh sieve with 2 layers of paper towel and set over another medium bowl; pour mushroom mixture through . Set aside porcini mushrooms and soaking liquid.

Add 2 Tbsp. oil to pan and cook onion, bell pepper, and poblano chile, stirring often, until soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds; season with salt and pepper. Continue to cook paella, occasionally moving pan around burner to make sure all areas get evenly heated, until a crust forms around the sides and bottom of the pan , 6–8 minutes.

Pay your BIPOC Employees fair, BA!

TheOnlyFancyB this looks super fire and it’s vegetarian.

Punny!!

Stop it.

Not sure how I feel about this 🤔

Kale? Are you SERIOUS? No. Just no.

...eggs in not-purgatory?

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