Steaming Mushrooms: Using Your Rice Cooker For Quick, Easy Prep

Can you steam mushrooms in a rice cooker?

Steaming mushrooms is a great way to cook them, as they retain a lot more texture and don't shrink. You can steam mushrooms in a rice cooker, and there are several recipes for rice with mushrooms that can be cooked in a rice cooker.

How to steam mushrooms in a rice cooker

Steaming mushrooms is a great way to cook them, as they retain a lot more texture and don't shrink up like they do when roasted. You can steam mushrooms in a rice cooker by following these simple steps:

Ingredients:

• Rice
• Mushrooms (any variety, but try to ensure they're all the same size)
• Seasoning of your choice (e.g. sesame oil, fish sauce, soy sauce, garlic, ginger, etc.)

Method:

• Wash the rice under cold water and place it inside the bowl of a rice cooker.
• Wash and slice the mushrooms, then place them in a bowl and season as desired.
• Pour water over the rice and place the seasoned mushrooms on top.
• Cook using the mixed rice setting on your rice cooker.
• When done, mix everything together to evenly distribute the mushrooms and seasonings. Adjust seasoning to taste.

Tips:

• If you want to add more ingredients like meat or vegetables, you can stir-fry them separately and then add them to the rice cooker.
• You can also roast the rice grains in a pan before adding them to the rice cooker for a smokey flavour.
• Adjust the amount of water you add to the rice cooker depending on the moisture content of your other ingredients.

The benefits of steaming mushrooms

Steaming is a great way to cook mushrooms, especially if you want to retain their texture and shape. Here are some benefits of steaming mushrooms:

Retain Nutritional Value

Steaming is a healthy way to cook mushrooms as it helps preserve their nutritional content. Mushrooms are a good source of dietary fibre, protein, amino acids, vitamins (including B1, B2, B12, C, D and E) and trace minerals, while being low in fat and calories. Steaming, as opposed to frying or boiling, prevents the leaching of soluble substances in water or oil, which can lead to a reduction in the nutritional value of the mushrooms.

Retain Texture and Shape

Steaming mushrooms helps them retain their texture and shape. Unlike roasting, where mushrooms tend to shrink and wrinkle, steaming keeps them tender without drying them out.

Simple and Quick

Steaming mushrooms is a simple and quick process. All you need is a pot with a few inches of water, a steamer basket, and your mushrooms. The steaming process itself only takes about 8-10 minutes, making it a convenient and low-effort cooking method.

Versatile

Steamed mushrooms are a versatile dish that can be seasoned and dressed in various ways. You can pair them with garlic, parsley, butter, olive oil, balsamic vinegar, parmesan, feta, soy sauce, or Worcestershire sauce to enhance their flavour. They can also be used in recipes like pate or mushroom rice.

Safe and Easy

Steaming mushrooms is a safe and easy cooking method. By following simple tips, such as ensuring uniformity in mushroom size and avoiding overcrowding in the steamer, you can ensure evenly cooked mushrooms without the risk of undercooking or overcooking. Additionally, steaming is a gentle cooking method that doesn't require constant monitoring, reducing the chances of burning or overcooking the mushrooms.

Rice cooker chicken and mushroom rice

Ingredients:

• 10 large dehydrated shiitake mushrooms (or as many as you like)
• 1 kg chicken (any cut you like)
• 5 slices ginger cut into strips
• 2 Chinese sausages (available at your local Chinese supermarket)
• 5 cloves finely chopped garlic
• Chopped spring onion
• Fried onion (optional)
• 1 tbsp vegetable oil
• 2 tbsp dark soy sauce
• 2 tbsp shaoxing wine (use dry sherry as an alternative or simply skip this ingredient)
• 1 tsp chicken bouillon powder
• 1 tbsp vegetable oil
• 1 tbsp shaoxing wine
• 1/2 tsp chicken bouillon powder
• 4 cups of rice

Method:

• Soak the dehydrated mushrooms in water. You can soak them in cold water overnight or in hot water for 20 minutes.
• Wash the rice grains and drip dry in a colander to ensure they are clean. Drizzle some oil over the rice and mix well for additional flavour. It is best to do this the night before to ensure the grains are as dry as possible.
• When you are ready to start cooking, squeeze the water out of the mushrooms but keep the liquid to add another dimension of flavour to the rice.
• Remove the stems from the mushrooms and slice them.
• Cut the chicken into pieces roughly the size of two large grapes so they retain their juicy bite.
• Optional: remove the fat from the chicken and keep it aside to make lard for the rice.
• Marinate the chicken and mushrooms separately for a minimum of 20 minutes.
• Heat up a wok or pan and dry roast the rice grains for a few minutes to add a subtle smokiness to your dish. Throw in some of the chopped garlic to further infuse with the grains.
• Pour the roasted rice and garlic into a rice cooker. A general rule of thumb for cooking rice is to match the cups of water with the number of rice cups. However, as the chicken and mushrooms will release a lot of natural moisture, we will be adding less water.
• For this recipe, add 3 cups of water and 1/2 cup of mushroom water. You can substitute the water for chicken and pork stock if you prefer.
• Close the lid and let your rice cooker work its magic!
• In a wok, add cooking oil and brown half the ginger and garlic. Throw in the mushrooms and stir them for a few minutes.
• Move the cooked mushrooms to a bowl.
• Pour some oil into the wok and brown the remaining garlic and ginger. Add the chicken and cook until the outside is seared. It doesn't need to be completely cooked as it will continue to cook in the rice cooker, but you can cook it through if you prefer.
• If you plan to add lard to the rice, get a small pot and throw the chicken fat in. Turn the heat up and let it slowly cook until the oil has been released and the fat has browned.
• Check on the rice. When there is no liquid above the grains anymore, push the Chinese sausages into the rice. If you love fried onions, add some here. This is also the time to add the lard.
• Layer the mushrooms and chicken on top of the rice. Close the lid and let it continue to slowly cook for another 30 minutes.
• At the 15-minute mark, remove the Chinese sausages and slice them thinly. Add them back into the rice cooker.
• Add the spring and fried onions as a garnish, then stir to mix in evenly.
• Stir the rice so that the grains are evenly coated with sauce.

Tips:

• You can customise the dish to your liking. Substitute the meat for more mushrooms and welcome vegetarian oyster sauce into your pantry for a satisfying vegetarian meal!
• If you are short on time, you can skip the roasting step and add all the ingredients to the rice cooker.

One-pot mushroom rice

Ingredients:

• 1 cup of short-grain rice
• 2 cups of water for soaking
• 3 fresh shiitake mushrooms, sliced
• 1/2 cup of cooked bamboo shoots, thinly sliced
• 1 tablespoon of ginger, minced
• 1 shallot, minced
• 1 tablespoon of dark soy sauce
• 1/2 tablespoon of soy sauce
• 1 tablespoon of oyster sauce (use vegan or regular)
• 1 tablespoon of olive oil
• 4-7 basil leaves, thinly sliced
• 1 cup of water

Method:

Soak the rice in water for 15 minutes. While the rice is soaking, slice the shiitake mushrooms and bamboo shoots. Mince the ginger, garlic, and shallot.

After prepping, wash your rice with running water until the water is clear. This may take 4-6 times. Strain the rice and make sure it has as little water as possible.

Next, add all the ingredients to the rice: water, shiitake mushrooms, bamboo shoots, ginger, garlic, shallot, dark soy sauce, soy sauce, oyster sauce, and olive oil.

Mix everything together and place the rice in the rice cooker. Press the button and wait!

Once the rice is ready, add sliced basil and green onions. Mix together and serve.

Tips:

• Rinse your rice before cooking to remove excess starch, which makes for a smoother texture and ensures the rice doesn't become clumpy.
• Soaking the rice in water helps soften the rice as short-grain rice can be hard in the center if not soaked.
• After washing, drain the water as much as you can. Since this is a one-pot meal, it is very important to use the correct ratio of water to rice to ensure the rice is not too soft or too hard.
• If you don't have a rice cooker, you can use a medium-sized pot on the stovetop. Heat the pot to medium-high and cook for 5-7 minutes, covered with a lid. The water will start boiling, so make sure to watch the pot. After 5-7 minutes, turn the heat to low and cook for 10 more minutes, covered. Do not open the lid during the entire cooking process. Then, turn off the heat and do not open the covered pot. Leave for 20 minutes, covered. After 20-25 minutes, mix the rice together and garnish with sliced green onions and basil.
• You can store leftovers in a tightly closed container in the fridge for up to 3 days. To reheat, place in the microwave with an ice cube or damp paper towel and heat for 1-2 minutes.

Rice cooker rice with mushrooms and Chinese broccoli

Ingredients:

• 200 g / 0.44 lb lion's mane mushroom
• 315 g / 0.7 lb rehydrated shiitake mushroom
• 2 bundles Chinese broccoli
• 30 g / 0.07 lb ginger (finely chopped)
• 165 g / 0.4 lb vegetarian burdock strip
• 2 1/4 US cup brown rice
• 2 1/3 US cup hot water (for cooking the grains)
• 1 1/2 tsp salt (or to taste; reserve 1/2 tsp for the rice)
• 1 1/2 tsp vegetable stock powder (save 1/2 tsp for the rice)
• 1 tsp pepper (or to preference)
• 1 tsp honey (or to taste)
• 2 tbsp sesame oil
• 2 tbsp vegetarian oyster sauce
• 2 tbsp light soy sauce (or to taste)
• 2/3 US cup oil (save 1/2 cup for the mushrooms and the remaining for the greens)

Method:

• Wash the grains, then put them in the rice cooker with hot water, 1/2 tsp salt and 1 1/2 tsp vegetable stock powder. Set it to the 'brown rice' setting and cook until the water has dried up.
• Cut the burdock strips and each mushroom into bite-sized pieces. Set aside for later.
• Wash the greens 3 times in lightly salted cold water, then let them drip dry in a colander. Separate the stems and leaves and cut them into 3cm (1.2") segments to leave aside.
• Pour 1/2 cup oil in the pan on medium heat and add the ginger in to cook for 30 seconds or until fragrant.
• Pour in the sliced mushrooms and burdock. Cook on high heat for 3 minutes or until just brown.
• Season the ingredients with the vegetarian oyster sauce, light soy sauce, honey, pepper, 1/2 tsp vegetable stock powder and 1/2 tsp salt.
• Pour the cooked ingredients into the rice cooker and close the lid as you work on the vegetables.
• Add the remaining oil into the wok and keep the heat on high. Cook the stems for 2 minutes or until just beginning to soften.
• Toss in the leaves along with the remaining salt and chicken bouillon powder, then stir for 3 minutes or until cooked.
• Lay the greens over the mushrooms.
• Stir the contents in the rice cooker and let it cook for another 10 minutes with the lid on, then serve immediately.

Tips:

• If you don't have a rice cooker, you can follow the same instructions using a pot on the stovetop.
• You can also make this recipe in an instant pot. Use a little more water to stop it from burning and let it cook for about 10 minutes with another 10 as natural release time. Fluff until the grains are separated, then add the toppings and mix well.
• For extra flavour, roast the grains before cooking by lightly toasting them in a pan.
• For deeper flavours, marinate the toppings for at least 20 minutes.
• For the deepest flavours, use dehydrated mushrooms.
• You can use white rice instead of brown rice, but be sure to adjust the cooking times for the grains to become al dente.

Frequently asked questions