Miso mushroom crispy rice
4 servings
Ingredients:
900g to 1.1kg fresh mushroom (shiitake, maitake, beech), wash and torn into pieces
2 tbsp + 0.25 cup olive oil
0.25 cup + 2 tbsp white miso
1 tbsp rice vinegar
2 tsp + 3 tbsp seaweed soy sauce
2 tsp white sugar
1 scallion, sliced
1 large yellow onion, sliced
6 cloves garlic, sliced
2 cups short grain rice
1 cup dry white wine
3.5 cups mushroom/vegetable broth
Instructions:
Preheat oven to 220°C, position 2 racks in the middle of oven
Toss mushrooms in 2 tbsp olive oil, roast in oven on sheet pans for 25-35 mins., rotate racks half way, until the mushrooms are browning and starting to crisp. Remove and set aside.
Meanwhile, whisk together 1 tbsp olive oil, 1 tbsp white miso, 1 tbsp rice vinegar, 2 tsp white sugar and 1 tsp soy sauce. Set aside.
Heat 0.25 cup olive oil over medium high heat in large skillet, add onions, cook undisturbed for 2 minutes. Lower heat to medium low and cook onions for another 8 minutes until soften and start to brown. Add garlic and cook for 5 minutes.
Raise heat to medium high, stir in rice and cook for 1 minute. Add wine and cook for about 1 minute, scraping up brown bits, until reduced by half. Add 3.5 cups broth, 0.25 cup white miso, and 3 tbsp soy sauce. Bring to a boil, cover and reduce heat to low. Simmer for 10 minutes.
Uncover rice, stir gently, place in oven and bake on middle rack for 15 minutes.
Remove the pan from 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.
Just before serving, stir roasted mushrooms, sliced scallions, and miso dressing together and spoon over crispy rice. Top with Harðfisk Furikake and Sea Garden Spice Blend.
