Spanish

Mushroom Fideuà

If you like vegan paella then you need to try this mushroom fideuà. Short angel-hair-like noodles replace the rice in this recipe to make a sort of Spanish noodle paella. Typically made with seafood, my vegetarian fideuà uses a variety of mushrooms for a totally plant-based version of this traditional Spanish dish.

If you like vegan paella then you need to try this mushroom fideuà. Short angel-hair-like noodles replace the rice in this recipe to make a sort of Spanish noodle paella. Typically made with seafood, my vegetarian fideuà uses a variety of mushrooms for a totally plant-based version of this traditional Spanish dish.

We recently took advantage of a long weekend to visit the tiny village of Cadaqués, located on the Costa Brava about two and a half hours from Barcelona. It’s a charming whitewashed town of winding cobbled streets famous for being the home of Salvador Dali.

While once a quiet fishing village, Cadaqués is now dependent on tourism. Even in early April, and despite a chilly wind, the streets were teeming with tourists and the restaurants were packed.

This is the perfect location to sit on a terrace and enjoy some delicious Mediterranean cuisine with the lovely backdrop of a sparkling turquoise sea.

Cadaques

Fideuà is a Mediterranean dish from Valencia. It’s sort of similar to paella, but uses short, thin noodles instead of rice. It’s usually cooked in a paella pan and can be made with a variety of ingredients, but the most typical is shellfish.

The noodles can come in a variety of thicknesses, from macaroni-sized to angel hair. If you don’t have fideuà noddles, then you can use dried angel hair pasta broken into 2 cm pieces. The noodles are first toasted and then simmered in fish or shrimp stock before being finished in the oven to crispen the top layer.

The bottom layer of noodles often burns and sticks to the pan, and this is crispy layer has a special name: socarrat. For many Spanish people the socarrat is considered to be the best part of the dish, so don’t despair if you find it at the bottom of your pan!

If you like vegan paella then you need to try this mushroom fideuà. Short angel-hair-like noodles replace the rice in this recipe to make a sort of Spanish noodle paella. Typically made with seafood, my vegetarian fideuà uses a variety of mushrooms for a totally plant-based version of this traditional Spanish dish.Fideuà is a dish in regular rotation at our house. My husband had always been the fideuà master until I decided to develop a vegetarian version.

At first he didn’t have much faith in my ability to create a flavourful broth without using shellfish, but I was able to prove him wrong. Mushroom powder and soy sauce add an element of umami which cranked up the flavour of the vegetable broth and made all the difference.

You can buy mushroom powder in specialty shops, or you can take some dried mushrooms and whizz them in a food processor until they are ground to a fine powder. The finished dish is served with alioli, a garlic mayonnaise. I like to serve my mushroom fideuà following another traditional Spanish dish: white garlic soup.

Mushroom Fideuà

Mushroom Fideuà

Yield: Serves 2 - 3
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

Short angel-hair-like noodles replace the rice in this recipe to make a sort of Spanish noodle paella. Typically made with seafood, my vegetarian fideuà uses a variety of mushrooms for a totally plant-based version of this traditional Spanish dish.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 bay leaf
  • 2 tomatoes, diced
  • 2 cups vegetable stock
  • 1/2 cup dry white wine
  • 1 1/2 teaspoons mushroom powder (see above, and it's optional)
  • 1 1/2 teaspoons soy sauce
  • 225 grams (8 oz) fideuà or angel hair noodles
  • 250 grams (9 oz) mixed mushrooms (I used an Asian mix of shiitake, shimeji, and oyster)

Instructions

  1. Heat oil in a 30 cm (12-inch) wide paella or oven-safe frying pan over medium-low heat. Sauté the onions until translucent, about 10 minutes. Add the garlic and bay leaf and continue to sauté for 5 minutes. Add the tomatoes and simmer, stirring occasionally, until the tomatoes are broken down and thick, about 20 minutes.
  2. Meanwhile, in a medium-sized pot, combine the vegetable stock, white wine, mushroom powder and soy sauce. Place over low heat and allow to warm gently.
  3. Add the mushrooms to the tomatoes and sauté the mushrooms until they have reduced in size and the liquid they released has evaporated. Preheat the oven to 180° Celsius (350° Fahrenheit).
  4. Add the noodles to the pan and toast lightly until they begin to brown slightly, about 3-4 minutes. Add enough of the warm vegetable stock mixture to just cover the noodles, you may have some stock left over. Leave the noodles on a very low simmer until most of the liquid is absorbed and the noodles are almost tender or al dente, do not stir it while it cooks. If you feel the dish is becoming too dry before the noodles are tender, add any remaining stock. You still want to have a little liquid left in the pan before placing it in the oven, as it will continue to cook there.
  5. Place the entire pan in the oven and allow to bake until the top layer of noodles is crispy and any remaining liquid is absorbed, about 10-15 minutes. Watch it closely so that it doesn’t burn. The final dish should be crispy on top and creamy in the middle. The bottom layer should be slightly burnt and stick to the pan. Serve with alioli
Nutrition Information:
Yield: 3
Amount Per Serving: Calories: 288 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 607mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 5g Sugar: 7g Sugar Alcohols: 0g Protein: 8g

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12 Comments

  • Reply
    Claudia | Gourmet Project
    November 5, 2015 at 9:52 am

    I had heard of fideua, but thanks to your inspiration I am going to try making it at home, asap!!!!

  • Reply
    Marisa Franca @ All Our Way
    November 5, 2015 at 6:41 pm

    Wonderful sounding recipe and your photos are beautiful — I’d love to visit. I always like trying new cuisine and this sounds right up my alley.

  • Reply
    Diane
    November 6, 2015 at 4:25 am

    What a lovely place! No wonder it’s supported by tourism. This recipe looks so yummy! I’m curious to try it!

  • Reply
    Tina Marie
    November 6, 2015 at 6:48 pm

    What a beautiful quaint looking town and an exceptional looking dish!

  • Reply
    Whitney @ That Square Plate
    November 7, 2015 at 5:57 am

    Everything about this recipe intrigues me! I’ve never heard of fideua, it sounds absolutely amazing! I love the way you cook the noodles, and I’ve got to get (or make) some mushroom powder! . Yum!

  • Reply
    Ciao Florentina
    November 7, 2015 at 9:58 pm

    I am all about this dish, everything about it sounds fantastic and my kind of meal !

  • Reply
    Donna
    November 9, 2015 at 4:56 pm

    This dish sounds absolutely delicious – I love your vegetarian adaptation! My husband is the same when I attempt vegetarian versions of his favourite meat/seafood dish – always apprehensive (but I always/mostly win him over 🙂 )

  • Reply
    Rachel @ Simple Seasonal
    November 10, 2015 at 3:21 am

    It looks like you had a really fun trip. The photos are so pretty. This dish looks delicious too!

  • Reply
    Molly Kumar
    November 13, 2015 at 9:20 am

    The dish looks delicious and would be a great fit for a cozy brunch or meal.

  • Reply
    Claudia | Gourmet Project
    November 13, 2015 at 5:22 pm

    Love love love this recipe. Will look for the noodles and try it asap!

  • Reply
    Oana@AdoreFoods
    November 13, 2015 at 8:46 pm

    Perfect recipe for my big pack of thin noodles! Looks fantastic and cannot wait to try it

  • Reply
    Kyle J
    June 17, 2018 at 10:32 pm

    This is the second time I’ve made this recipe and it always has been delicious! I add my own things into it here and there, but it is a solid recipe!

  • Leave a Reply

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