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Crispy mushroom rice recipe

Crispy mushroom rice recipe

0 ratings

Created by The Kitchen

This is the ultimate umami-packed dinner, made even easier (and tastier) with Tesco Finest exotic mushrooms. Crispy, golden rice topped with glossy miso-coated mushrooms gives you all the rich, savoury flavours you want without any fuss. Perfect for a cosy weeknight or impressing friends without spending hours in the kitchen! See method

  • Serves 4
  • Takes 1 hr 10 mins
  • 496 calories / serving
  • Dairy-free

Ingredients

  • 1½ tbsp vegetable oil
  • 1 shallot, finely chopped
  • 3 garlic cloves, crushed
  • 400g sushi rice
  • 100ml dry white wine
  • 1 chicken stock cube, made up to 300ml
  • 3 tbsp miso paste
  • 2 x 150g pack Tesco Finest exotic mixed mushrooms
  • 1 tbsp sesame oil​
  • 1 tbsp soy sauce
  • 1-2 tsp rice wine vinegar
  • small thumb size piece ginger, peeled and grated
  • 1 tsp caster sugar
  • 2-3 spring onions, finely sliced
  • small handful fresh coriander, leaves picked, to serve
  • ½ tbsp sesame seeds, to serve
  • 1 red chilli, finely chopped, to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    2095kj
    496kcal     25%

  • Fat

    11g 16%

  • Saturates

    2g 9%

  • Sugars

    4g 4%

  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 84.3g Protein 8.8g Fibre 2.9g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp oil in a wide, heavy-based, ovenproof saucepan over a medium heat. Add the shallot and a third of the crushed garlic and cook for 2-3 mins until softened.
  2. Rinse the rice until the water runs clear, then add to the pan. Toast lightly for 1-2 mins.
  3. Pour in the wine and simmer for 1-2 mins. Add the chicken stock and 1 tbsp miso paste; stir, bring to a gentle simmer, then cover and cook for 8-10 mins until most of the liquid has been absorbed.
  4. Press the rice down evenly across the pan and bake in the oven for 20-25 mins until the top is golden and slightly crispy.
  5. While the rice cooks, toss the mushrooms in the remaining ½ tbsp oil and place on a baking tray. Season and roast for 15-20 mins until tender and caramelised.
  6. Meanwhile, in a medium saucepan over a low heat, combine the remaining 2 tbsp miso paste, sesame oil, soy sauce, rice wine vinegar, garlic, ginger and sugar, and stir until smooth. Once the mushrooms are roasted, toss in the warm miso sauce until well coated.
  7. Spoon the crispy rice onto plates, top with the glossy miso mushrooms and finish with the spring onions, coriander, sesame seeds and chilli.

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