Preheat your oven to 220°C. Spread the mushrooms over a large lined baking tray, drizzle with 2 tablespoons of olive oil and toss to coat. Roast for 25–35 minutes, or until browned and slightly crisp around the edges.

While the mushrooms are roasting, whisk together 1 tablespoon olive oil, miso paste, rice wine vinegar, caster sugar and 1 teaspoon soy sauce in a small bowl. Set aside.

Heat the remaining 2 tablespoons of olive oil in a large oven-safe frying pan over medium-high heat. Add the onion and cook until softened and beginning to brown, about 6–8 minutes. Stir in the garlic and cook for a further 5 minutes.

Add the rice and stir to coat in the oil. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine has reduced by half.

Add the mushroom broth, remaining soy sauce and miso paste, stirring until combined. Bring to a boil, then cover and reduce the heat to low. Cook for 10 minutes.

Remove the lid and gently stir the rice to redistribute any remaining liquid. Transfer the pan to the oven and bake for 15 minutes.

Switch the oven to grill and cook for a further 4–6 minutes, or until the rice is deeply golden and crispy on top.