Aromatic Matsutake Mushroom Rice
Aromatic Matsutake Mushroom Rice
Fragrant Matsutake Mushroom Pot Rice: A Taste of Autumn
Experience the exquisite aroma and chewy texture of matsutake mushrooms in this delightful pot rice. Packed with colorful vegetables, it’s a nutritious and visually appealing dish. Served with a homemade soy sauce-based seasoning, each bite is a burst of flavor. This recipe offers a simple yet impressive way to enjoy a wholesome meal at home.
Main Ingredients- 1 cup short-grain rice (or glutinous rice)
- 5 fresh Matsutake mushrooms
- 1/5 carrot
- 1/4 red bell pepper
- 1/4 orange bell pepper
- 1/4 yellow bell pepper
Special Seasoning Sauce- 2-3 stalks scallions (finely chopped)
- 3-4 Tbsp soy sauce
- 1 Tbsp sesame seeds (crushed)
- 1 Tbsp sesame oil
- 1/2 tsp minced garlic
- 1/2 tsp red pepper flakes (gochugaru)
- 2-3 stalks scallions (finely chopped)
- 3-4 Tbsp soy sauce
- 1 Tbsp sesame seeds (crushed)
- 1 Tbsp sesame oil
- 1/2 tsp minced garlic
- 1/2 tsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
First, prepare the vegetables for the rice. Wash the carrot and bell peppers thoroughly, remove the seeds, and finely chop them into small pieces for a pleasant texture when cooked with the rice. For the matsutake mushrooms, gently brush off any soil and slice them into bite-sized pieces, about 1 to 1.5 cm thick. Avoid slicing them too thinly to preserve their delicate aroma and texture.
Step 2
Rinse the rice well and let it drain in a colander for about 30 minutes to soak. Once soaked, transfer the rice to a pot and begin cooking the rice. If you’re new to cooking rice, try this tip: before adding the rice to the pot, add about 1 teaspoon of sesame oil or perilla oil and lightly toast the rice for a minute. This prevents the rice from sticking to the bottom or becoming mushy, and adds a delightful nutty flavor. After toasting, add water as you normally would to cook rice.
Step 3
When the water has mostly absorbed and the rice is starting to simmer, evenly scatter the chopped carrots and bell peppers over the rice. Gently mix them in with a spatula so the vegetables are well incorporated. This allows the moisture and sweetness from the vegetables to infuse into the rice, creating a more flavorful dish.
Step 4
During the steaming phase, when the rice is almost done, briefly lift the lid and artfully arrange the sliced matsutake mushrooms on top of the rice. Matsutake mushrooms are delicate, so it’s best to let them steam gently rather than overcooking. This will help preserve their aroma and texture. Close the lid again and let it steam on low heat for about 5 to 7 minutes.
Step 5
While the rice is steaming, let’s make the delicious seasoning sauce! In a bowl, combine the finely chopped scallions, soy sauce, crushed sesame seeds, sesame oil, minced garlic, and gochugaru. Mix everything well. For an enhanced flavor, you can add a pinch of sugar or a splash of cool broth to your liking.
Step 6
Transfer the perfectly cooked matsutake mushroom pot rice to a serving bowl. The fragrant matsutake mushrooms and sweet vegetables create a wonderful meal. Serve with the seasoning sauce on the side and mix it in to enjoy the rich mushroom aroma and savory flavors that fill your palate. For those who find pot rice daunting, here’s a helpful tip: lightly toasting the rice with 1 tablespoon of perilla oil before cooking will result in beautifully separated, fluffy, and delicious grains!
