Punchy flavor and interesting texture are like the Thelma & Louise of excellent food—you just need both, and this crispy rice and miso mushroom skillet delivers. This dish is inspired by Momofuku’s Miso Mushroom Rice, but takes cues from Persian tahdig and Spanish paella. Sushi rice is parboiled, tossed with red miso, scallions, and white wine, then cooked in butter until a deep brown crust forms on the bottom. The crispy rice is topped with ginger and garlic-studded crispy mushrooms, drizzled with spicy miso mayo, then topped with sesame seeds and scallions. At first I thought of this as a side dish, but after the third round of testing, I found that this meal carries its own as a dinner, especially when you throw a fried egg on top.
If you have any leftovers, or want to make this ahead, then good news—this dish can be made 4 days ahead. Store in an airtight container and refrigerate until you’re ready to enjoy again.
Did you try making this? Let us know how it went in the comments!
