Nutritious and Flavorful Mushroom Rice (Pressure Cooker Method)
Easy and Quick Mushroom Rice Recipe Using a Pressure Cooker
Mushrooms are considered a nourishing food, especially beneficial for those with a ‘wood’ constitution. This mushroom rice is made with shiitake and oyster mushrooms, packed with nutrients and delightful aroma. Cooked in a pressure cooker, it yields perfectly tender grains infused with the savory essence of mushrooms, making it a truly satisfying meal. Served with a simple soy sauce seasoning, it’s a wholesome and delicious option.
Main Ingredients- 3 cups of rice (standard paper cup measure, washed and soaked for 30 minutes)
- 200g shiitake mushrooms (stems removed, thinly sliced or cut into bite-sized pieces)
- 200g oyster mushrooms (tough stems removed, shredded or cut into bite-sized pieces)
Seasoning Ingredients- 2 sheets of dried kelp (dashima, approx. 5x5cm)
- 1.5 Tbsp soy sauce (using an ‘appa spoon’ which is larger than a standard tablespoon, adjust to taste)
- 2 sheets of dried kelp (dashima, approx. 5x5cm)
- 1.5 Tbsp soy sauce (using an ‘appa spoon’ which is larger than a standard tablespoon, adjust to taste)
Cooking Instructions
Step 1
Prepare the mushrooms: Remove the tough stems from the shiitake mushrooms and slice them thinly or into bite-sized pieces. For the oyster mushrooms, trim off the woody base and then separate them into smaller strands or cut them into manageable pieces. This preparation helps them absorb seasoning better and improves texture.
Step 2
Cook the rice in the pressure cooker: Add the washed and soaked rice (soaked for 30 minutes) to the pressure cooker. Evenly spread the prepared shiitake and oyster mushrooms over the rice. Place the 2 sheets of kelp on top, then drizzle the 1.5 Tbsp of soy sauce evenly over everything. (Do not add extra water. Consider the amount of water remaining from soaking or washing the rice. Typically, the ratio is 1 cup of rice to 1 cup of water, but since mushrooms release moisture, it’s best to use slightly less water than usual.)
Step 3
Pressure cooking: Close the pressure cooker lid. Turn the heat to high until the pressure indicator starts to whistle. Then, reduce the heat to medium-low and cook for about 7-10 minutes. Turn off the heat and let the pressure release naturally until all steam has escaped. (Cooking time may vary depending on your pressure cooker model, so refer to your appliance’s manual.)
Step 4
Mix and serve: Once the pressure has fully released and the cooking cycle is complete, gently fluff and mix the rice, mushrooms, and seasoning with a rice paddle. Be careful not to mash the rice grains. Serve the hot, freshly cooked mushroom rice as is, or enhance the flavor with a drizzle of sesame oil, sprinkled seaweed flakes, or chopped green onions, according to your preference.
