Toothsome shiitake mushrooms are elevated in a sweet and spicy Sichuan sauce over fragrant garlic fried rice.
Sesame and soy are a popular combination with shiitake, and although you could use other mushrooms in this dish, shiitakes are a top pick. The spicy chili crisp adds a little crunch and added garlicky umaminess. Roasting the mushrooms after a brief soak in the marinade elevates an already delicious combination of flavors. Garlic fried rice also makes a terrific side dish.
You may cook the rice a day ahead or use leftover white rice if you happen to have any on hand — day-old rice cooks up beautifully when fried.
Sesame and Chili-Roasted Shiitake With Garlic Fried Rice
Mushrooms are elevated in a sweet and spicy Sichuan sauce.
Servings 3 people
Ingredients
Garlic fried rice
- 1½ tbsp grapeseed oil or vegetable oil
- 1½ tbsp minced garlic
- 3 cups cooked long-grain rice
- Kosher salt
Roasted shiitake
- 1 tsp sesame oil
- 1 tbsp white miso paste
- 2 tbsp low-sodium tamari
- 1½ tsp agave syrup
- 1 tbsp Sichuan spicy chili crisp (available in most grovery stores)
- ¼ cup grapeseed or canola oil
- 10-12 shiitake mushroom caps
For serving
- toasted sesame seeds
- thinly sliced green onion
Instructions
To make the garlic fried rice
- Heat the oil in a wok or large skillet over high heat. Stir inthe garlic and cook for 1 to 2 minutes until golden. Add the cooked rice and toss quickly in the hot oil to thoroughly warm and coat.
- Let the rice sit undisturbed in the hot pan, for 2 to 3 minutes, or until crispy on the bottom. Toss again. Taste and add salt as needed. Transfer the rice to a bowl.
- Preheat the oven to 400 degrees F.
How to make the roasted shiitake
- In a medium bowl, whisk together the sesame oil, miso paste, tamari, agave, spicy chili crisp, and grapeseed oil.
- Add the mushroom caps and gently toss until well coated. Spread out the mushrooms on a nonstick baking sheet, cap sides up, and roast for 5 to 6 minutes, or until tender and lightly browned
To serve
- Fivide the garlic rice among serving plates and top with the mushrooms. Garnish with sesame seeds and green onions.
Excerpted with permission from “Mushroom Gastronomy: The Art of Cooking with Mushrooms” by Krista Towns | Copyright © 2024 Gibbs-Smith Publishing. All Rights Reserved.
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