Ingredients
Directions
- 1
Rinse the shiitake mushrooms with cold water. Then, add them to a medium bowl and cover with water. Let them soak for 15-20 minutes. Drain the mushrooms, but reserve the water. Carefully pour the water into a clean bowl, leaving behind the little bits of dirt (if there are any). Place the mushrooms into the new bowl with clean mushroom water. Cover and let them soak for a minimum of six hours, or until the mushrooms are soft.
- 2
Drain the mushrooms, but keep the mushroom water! Remove the stems from all the mushrooms, and then slice them into ½ inch /1.2cm slices
- 3
Add the broth, a cup of the mushroom water, and the miso paste to a medium pot. Bring the liquid to a gentle simmer
- 4
Heat a drizzle of avocado oil over medium heat in a medium skillet. When oil is hot, add mushrooms. Sear them on both sides until they get nice and golden. Then, remove them from the pan and set them aside for later
- 5
Rinse the rise with cold water
- 6
To the same pan add the white parts of the scallions and the garlic. Mix for 30 seconds or until garlic is fragrant. Add the clean arborio rice and toast it in the pan for 1 minute. Then add 1 ladleful of the broth. Continue doing this until the rice is al dente, making sure the liquid is fully absorbed before adding another ladleful
- 7
When rice is al dente, add the spinach, butter, and mushrooms (reserve a few for garnish later). Add another ladleful of the broth. Turn the heat off and mix until butter has melted and spinach is soft. Taste and adjust for salt if needed
- 8
Serve immediately. Garnish with sesame seeds, green parts of the scallions, and a few of the caramelized mushrooms
Notes
#shiitakemushrooms #misomushroomrisotto
