Mushroom Juk

Ingredients

• 2 tablespoon ssafflower or can ola oil
• 6 ounce scremini mushrooms, finely chopped (2 cup s)
• 2 ounce sfresh shiitake mushrooms, stemmed and thinly slice d
• Salt
• 1 tablespoon white miso
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 cup short-grain white rice
• 1 (3-inch) piece kombu (dried kelp)
• 4 small dried shiitake mushrooms
• 1/2 cup thinly slice d scallions
• Assorted Toppings: Chopped herbs (such as cilantro, chives and basil), cubed firm tofu, mung bean sprouts and thinly slice d serrano chiles
• Toasted sesame oil, soy sauce and chile crisp or chile oil, for serving

Instructions

1. In a large Dutch oven, heat oil over medium. Add the fresh cremini and shiitake mushrooms and season with salt. Cook, stirring occasionally, until softened, 5 minutes. Add miso and cook, stirring, until lightly caramelized, 2 minutes. Add garlic and ginger and stir until fragrant, 30 seconds.
2. Add rice, kombu, dried shiitake mushrooms and 8 cups of water, and bring to a boil over medium high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 25 minutes. Transfer dried shiitakes to a cutting board; thinly slice and return to the pot. Stir in half of the scallions.
3. Divide porridge among bowls and garnish with the remaining scallions. Finish with assorted toppings and serve warm with sesame oil, soy sauce and chile crisp on the side for drizzling.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.