Directions
- 1Heat oven to 425°F. Position 2 racks in the middle of oven.
- 2Line 2 sheet pans with parchment paper and scatter with mushrooms. Drizzle 2 tbsp olive oil on each pan, toss, and roast in oven for 25–35 minutes (rotating racks halfway), until mushrooms are browning and starting to crisp. Remove and set aside.
- 3Meanwhile, whisk together 1 tbsp olive oil, 2 tbsp white miso, 1 tbsp rice vinegar, 2 tsp white sugar, and 1 tsp soy sauce. Set aside.
- 4Heat ¼ cup olive oil over medium-high heat in a large skillet or braiser. Add onions and cook undisturbed for 2 minutes.
- 5Lower heat to medium-low and cook onions for another 8 minutes, until they soften and start to brown. Add garlic and cook for 5 minutes.
- 6Raise heat to medium-high, stir in rice and cook for 1 minute. Add wine and cook for about 1 minute, scraping up browned bits, until reduced by half.
- 7Add 3½ cups broth, ¼ cup white miso, and 3 tbsp soy sauce. Bring to a boil, cover and reduce heat to low. Simmer for 10 minutes.
- 8Uncover rice, stir gently to redistribute the liquids, place in the oven and bake on middle rack for 15 minutes.
- 9Remove the pan from the oven and turn the broiler on high. Place an oven rack in the second slot from the top, place the skillet on the rack and broil for 4–6 minutes, watching carefully, until rice is crisped and deeply browned but not burned.
- 10Just before serving, stir roasted mushrooms, sliced scallions, and miso dressing together and spoon over crispy rice.
Ingredients
- 2.5 pounds assorted mushrooms
- 2 tbsp olive oil
- 0.25 cup white miso
- 2 tbsp white miso
- 1 tbsp momofuku rice vinegar
- 2 tsp white sugar
- 1 tsp momofuku soy sauce
- 3 tbsp momofuku soy sauce
- 1 piece scallion
- 1 piece large yellow onion
- 6 cloves garlic
- 2 cups short grain white rice
- 1 cup dry white wine
- 3.5 cups mushroom broth
Equipment
oven2 sheet pansparchment paperlarge skillet or braiserwhisk
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