2 tablespoons canola or vegetable oil
8 ounces mixed wild mushrooms, such as trumpet royale,
chanterelle, morel, or oyster, cut in half if large
1 small shallot, minced (about 2 tablespoons)
1 teaspoon lemon juice and 1 teaspoon grated zest (from 1
lemon)
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
- Finely chop 1 tablespoon each of the parsley and
tarragon. Cover with a damp paper towel and refrigerate. - Bring the stock to a boil in a medium saucepan over high
heat. Prepare a large ice bath. Add the spinach, the
remaining parsley and tarragon leaves, and the scallion
greens to the boiling water, pressing down with a wire-
mesh spider to submerge them, and cook for 30 seconds,
then lift out with the spider, transfer to the ice bath, and
chill completely. Remove the stock from the heat. - Transfer the blanched greens to the jar of a blender and
add ½ cup of the stock. Blend on high speed until
completely smooth, about 30 seconds. Transfer to a small
bowl and set aside. - Heat the olive oil in a 12-inch heavy-bottomed skillet
over medium-high heat until shimmering. Add the rice
and cook, stirring and tossing frequently, until all the
liquid has evaporated, the oil is bubbling, and the rice has
begun to take on a pale golden blond color and nutty
aroma, about 3 minutes. Add the garlic and scallion
whites and to cook, stirring, until aromatic, about 1
minute.