The crispy roasted mushroom recipe is the best thing that can happen to mushrooms.
This recipe is a bit of synergy of Allison Roman’s Frizzled Green Beans, Mushrooms and Onion and maitake and clay pot rice dish from Alma restaurant in Toronto.
You don’t need a clay pot to make the rice – it gets a “clay pot-y” flavor thanks to umami-rich miso paste and creamy coconut milk.
This dish is vegan and can be made gluten-free by swapping soy sauce for GF tamari.
Crispy roasted mushrooms with clay pot style rice – key ingredients and substitutes:
- Mushrooms – oyster mushrooms work the best, in my opinion. But any hearty woody mushrooms such as shiitake, maitake, even enoki (thinly sliced) – will work. To make it extra decadent, you can use chanterelles while they are in season.
- Onions – red onions or shallots will give the dish extra sweetness and umami flavor.
- Green beans – I prefer using french green beans (haricots vert) as they are a bit more tender and earthier. But regular green beans will do the job!
- Miso. Miso is only used here to add sweetness and umami to the rice without overpowering the dish. So the only good option for this dish is white (Shiro) miso. If you are making a gluten-free version of the dish, make sure your miso doesn’t contain any gluten. Traditional Shiro miso shouldn’t contain any, but modern producers like to cut corners and sometimes add wheat to their miso paste.
- Bone/ chicken/ mushroom broth – not a must in this recipe but will definitely add an extra dimension and depth to rice!
- Rice. Ideally, brown rice – to add nutritional value and nutty flavor. Short-grain brown rice is my pick for this particular recipe, but brown basmati and jasmine are good too!
More delicious vegetarian recipes:
- Vegetarian mushroom paté
- Georgian eggplant rolls with walnut filling
- Andalusian gazpacho
- Crispy chickpeas, feta and shallot vinaigrette salad
Knowing that you use my recipes makes me so happy! If you make my Crispy roasted mushrooms with “clay pot” style rice please leave me a starred review here or tag me on Instagram @olesia.guts so I can see your creations!
Ingredients
- ½ lb oyster mushrooms
- 1/3 lb french green beans
- 1 small red onion or 2 shallots
- 2,5 tbsp high-smoking point oil (avocado, peanut etc.)
- 1 tbsp soy sauce (or GF tamari)
Rice:
- 1 large yellow onion
- ½ cup brown rice
- 1 cup bone/mushroom/chicken broth (optional)
- ½ cup full-fat coconut milk
- 1 tbsp white miso
Instructions
- Preheat the oven to 425 F. Rinse rice and combine with water in a medium-sized pot (use the amount of water recommended on the package). If using broth, swap all or a part of the water required for broth.
- Trim green bean tips, snap them in half, and scatter them over a parchment-lined baking sheet. Tear mushrooms in smaller pieces and spread them on top. Peel the red onion, slice off the root, and cut the onion into 6 wedges (try to keep petals intact to prevent them from burning in the oven). If using shallots - quartering them will be enough as they are typically much smaller. Add to mushrooms and beans.*
- Drizzle oil and soy sauce over the mushrooms and veg. Mix with your hands until well combined, and oil + soy sauce is covering vegetables all over. Place in the oven and roast for 25-30 minutes, until well browned and crispy around the edges. Stir halfway to prevent burning.
- Chop the yellow onion. Add to a medium-sized pot/pan, add 1 tbsp oil or butter. Salt generously and cook over medium-high, stirring often, until brown and caramelized. *Add a few tbsp of water throughout this process to get even caramelization.
- When onions are caramelized, and rice is cooked, mix them together. Right before serving, heat coconut milk in a small microwave-safe bowl. Whisk in miso until well combined. Add the mixture to rice and serve right away, topping with mushrooms, beans, and onions. Enjoy!
Notes
*There are no strict rules for how big the pieces of vegetables should be, just make sure all of the vegetables are cut/torn into approximately evenly-sized pieces to unsure even cooking.
