1. To make the crispy mushrooms: Preheat oven 425º and line 2 sheet pans with parchment paper. Tear the mushrooms into bite-size pieces.
2. In a large bowl, combine the mushrooms and 3 tablespoons of the olive oil and toss to coat. 
3. Divide the mushrooms among the sheet pans and spread in an even layer. Bake until the mushrooms are well browned and the edges are crispy, about 35 minutes. Set aside.
4. In a large bowl, whisk together the miso, rice vinegar, sugar, remaining 2 teaspoons olive oil, tamari, and green onions. Set aside.
5. To make the rice: Heat a large skillet over high heat. Add the olive oil and onions, and spread the onions in an even layer, and cook undisturbed for 2 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened and starting to brown, about 8 minutes. 
6. Add the garlic and saute until fragrant, about 5 minutes. Stir in the rice and cook for 1 minute.
7. Add the wine, stirring to deglaze the pan, and cook until fully evaporated, about 5 minutes. Stir in the stock, miso, and tamari. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
8. Place the skillet on the top rack in the oven and bake for 30 minutes or until golden brown on top. Increase the heat to broil and cook until the top is dark golden brown and very crispy, watching closely to prevent burning, 2 to 5 minutes. 
9. Immediately before serving, toss the mushrooms in the miso dressing. Spread the mushrooms on top of the crispy rice, and serve hot. 
10. Leftover rice and mushrooms can be stored in an airtight container in the refrigerator for up to 5 days. 

Recipe adapted from: momofuku