Must-Try Recipe: The Wild Mushroom Paella From Queen of the Night

Planning a trip to NYC? Don't even think about visiting the Big Apple without checking out Queen of the Night. If you've seen "Sleep No More" then next up is: QOTN (also produced by Randy Weiner) and we're here to tell you firsthand — it's one of the best performance art shows in New York. Not only are the acrobatics on another level, but the food as well. Imagine "bartering" with a nearby table because they got a cage full of lobsters and you got a lamb shank... Well, you can do that here. You can also partake in one of their best Latin-inspired dishes — the wild mushroom paella. No wonder celebs like Jude Law, Paul Rudd, Olivia Wilde, and Johnny Depp have all visited recently. Keep reading to learn how to recreate this hearty dish at home.

Must-Try Recipe: The Wild Mushroom Paella From Queen of the Night
Country of Origin
  • 8 oz. Porcini mushrooms
  • 8 oz. Hen of the Woods mushrooms
  • 10 oz. Oyster Mushrooms
  • 8 oz. Porcini Oil
  • 4 lbs. Calasparra Rice
  • 2 oz. Extra Virgin Olive Oil
  • 10 qts. Mushroom stock
  • 3 Holland Leeks
  • 5 oz. Corn starch

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  1. Clean and cut the Hen of the Woods, Porcini and Oyster mushrooms into cubes.
  2. Add all the Extra Virgin Olive Oil in a paella pan and cook the wild mushrooms.
  3. Add Calasparra rice to the mix, as well as the Porcini Oil. Stir to coat the rice with oil.
  4. Add Mushroom stock, cook and simmer for 20 minutes or until al dente. (Stir only a few times.)
  5. Salt and pepper to taste.
  6. Top with leeks lightly tossed in corn starch and then fried in 375 degree fryer.
  7. Enjoy!