Crispy Rice with Assorted Mushrooms

by madeleine

This at-home version of @majordomola’s fan-favorite crispy rice is always a dinnertime hit.

Serves 4

Ingredients

• 2.5 lb assorted mushrooms, washed and torn into pieces (shiitake, maitake, & beech mushrooms)
• olive oil
• 0.25 cup + 2 tbsp white miso
• 1 tbsp momofuku rice vinegar
• 2 tsp white sugar
• 1 tsp + 3 tbsp momofuku soy sauce
• 1 scallion, sliced
• 1 large yellow onion, sliced
• 6 cloves garlic, sliced
• 2 cup short grain white rice
• 1 cup dry white wine
• 3.5 cup mushroom (or vegetable) broth

Method

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