Miso Mushroom Crispy Rice

42 mins
Serves 4
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Directions

  1. 1Heat oven to 425°F. Position 2 racks in the middle of oven.
  2. 2Heat oven to 425°F. Position 2 racks in the middle of oven.
  3. 3Heat oven to 425°F. Position 2 racks in the middle of oven.
  4. 4Line 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.
  5. 5Line 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.
  6. 6Line 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.
  7. 7Meanwhile, 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.
  8. 8Meanwhile, 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.
  9. 9Meanwhile, 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.
  10. 10Heat ¼ cup olive oil over medium-high heat in a large skillet or braiser. Add onions and cook undisturbed for 2 minutes.
  11. 11Heat ¼ cup olive oil over medium-high heat in a large skillet or braiser. Add onions and cook undisturbed for 2 minutes.
  12. 12Heat ¼ cup olive oil over medium-high heat in a large skillet or braiser. Add onions and cook undisturbed for 2 minutes.
  13. 13Lower 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.
  14. 14Lower 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.
  15. 15Lower 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.
  16. 16Raise 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.
  17. 17Raise 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.
  18. 18Raise 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.
  19. 19Add 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.
  20. 20Add 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.
  21. 21Add 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.
  22. 22Uncover rice, stir gently to redistribute the liquids, place in the oven and bake on middle rack for 15 minutes.
  23. 23Uncover rice, stir gently to redistribute the liquids, place in the oven and bake on middle rack for 15 minutes.
  24. 24Uncover rice, stir gently to redistribute the liquids, place in the oven and bake on middle rack for 15 minutes.
  25. 25Remove 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.
  26. 26Remove 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.
  27. 27Remove 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.
  28. 28Just before serving, stir roasted mushrooms, sliced scallions, and miso dressing together and spoon over crispy rice.
  29. 29Just before serving, stir roasted mushrooms, sliced scallions, and miso dressing together and spoon over crispy rice.
  30. 30Just before serving, stir roasted mushrooms, sliced scallions, and miso dressing together and spoon over crispy rice.

Ingredients

  • 2.5 pounds assorted mushrooms
  • 2.5 pounds assorted mushrooms
  • 2.5 pounds assorted mushrooms
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 0.25 cup white miso
  • 0.25 cup white miso
  • 0.25 cup white miso
  • 2 tbsp white miso
  • 2 tbsp white miso
  • 2 tbsp white miso
  • 1 tbsp momofuku rice vinegar
  • 1 tbsp momofuku rice vinegar
  • 1 tbsp momofuku rice vinegar
  • 2 tsp white sugar
  • 2 tsp white sugar
  • 2 tsp white sugar
  • 1 tsp momofuku soy sauce
  • 1 tsp momofuku soy sauce
  • 1 tsp momofuku soy sauce
  • 3 tbsp momofuku soy sauce
  • 3 tbsp momofuku soy sauce
  • 3 tbsp momofuku soy sauce
  • 1 piece scallion
  • 1 piece scallion
  • 1 piece scallion
  • 1 piece large yellow onion
  • 1 piece large yellow onion
  • 1 piece large yellow onion
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 2 cups short grain white rice
  • 2 cups short grain white rice
  • 2 cups short grain white rice
  • 1 cup dry white wine
  • 1 cup dry white wine
  • 1 cup dry white wine
  • 3.5 cups mushroom broth
  • 3.5 cups mushroom broth
  • 3.5 cups mushroom broth

Equipment

oven2 sheet pansparchment paperlarge skillet or braiserwhisk