Aromatic Shiitake Mushroom Butter Rice: Pressure Cooker Delight
#GyeonggiRiceGawajiNo1 #OurRiceDish #ShiitakeButterRiceRecipe #PressureCookerShiitakeButterRice
This recipe showcases the amazing combination of fragrant shiitake mushrooms and rich butter, made easily in a pressure cooker using Gyeonggi Rice Gawaji No. 1 and other Korean rice. We’ve infused the rice with the essence of shiitake by using the soaking water as the cooking liquid, resulting in a deeper mushroom flavor. The chewy texture of the mushrooms and the creamy butter create a delightful rice dish perfect for any meal. If you’re using dried shiitake mushrooms, the soaking water will yield an even more intense flavor.
Ingredients- Gyeonggi Rice Gawaji No. 1, 3 cups
- Yeoju Rice, 2 cups
- Fresh Shiitake Mushrooms, 12 pieces
- Butter, 2 Tbsp
- Seasoned Soy Sauce (to taste)
Cooking Instructions
Step 1
Trim off only the very tips of the tough shiitake mushroom stems; utilize the rest of the stems as they provide a wonderfully chewy texture. This is also a great way to minimize food waste!
Step 2
Slice the shiitake mushrooms (after removing the stems) thinly into pieces. These thin slices will integrate beautifully into the rice.
Step 3
Slice the trimmed shiitake stems into bite-sized pieces as well. These will be added to the rice along with the caps to enhance the overall flavor. Prepping ingredients like this beforehand makes the cooking process much smoother.
Step 4
Place the sliced shiitake mushrooms in a bowl and cover with water to soak for about 10-20 minutes. This process creates a flavorful shiitake broth that will be used for cooking the rice. (Using dried shiitake mushrooms will result in a richer, more concentrated broth.) Don’t discard this soaking liquid!
Step 5
Rinse the Gyeonggi Rice Gawaji No. 1 and Yeoju Rice thoroughly. Be gentle when rinsing the rice; scrubbing too hard can break the grains and affect the final texture of the cooked rice.
Step 6
Add the 2 tablespoons of butter to the rinsed rice and mix well. Coating the rice grains with butter will help create a fluffy, separated texture in the cooked rice.
Step 7
Arrange the sliced shiitake mushrooms evenly over the buttered rice. When adding the cooking liquid, use slightly less water than you normally would for plain rice, as nutrient-rich rice tends to absorb moisture differently. Use the reserved shiitake mushroom soaking liquid as your cooking water.
Step 8
Close the pressure cooker and start the cooking cycle. Once done, you’ll have a delicious Shiitake Mushroom Butter Rice, steaming and ready to be enjoyed!
Step 9
This perfectly cooked Shiitake Mushroom Butter Rice is even more delicious when served with a custom-seasoned soy sauce. To make the sauce: whisk together soy sauce, gochugaru (Korean chili flakes), minced garlic, sesame oil, toasted sesame seeds, chopped green onions, plum extract, and a little broth (or water if broth is unavailable). For a spicy kick, consider adding finely chopped Cheongyang chili peppers. For an even more complex and savory flavor, let the seasoned soy sauce rest in the refrigerator for about a day before serving. Enjoy this flavorful rice with your favorite side dishes!
