Sautéed Mushrooms With Koji Sauce
via saveur.com
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Photo: Andrew Bui • Food Styling: Jessie YuChen At Oyster Oyster in Washington, D.C., chef and owner Rob Rubba estimates he uses koji—the fungus responsible for myriad fermented foods and drinks, from soy sauce to baijiu—in 70 percent of his dishes. In Rubba’s recipe for sautéed mushrooms, dried rice koji breaks down carrot peels and […]