Soy-Simmered Shiitake Mushrooms Pressure Cooker Recipe

Soy-Simmered Shiitake Mushrooms Pressure Cooker Recipe

Ingredients

Makes about 3½ cups – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

• 4 ounces dried shiitake mushrooms, woody stems cut off with kitchen shears
• 4 (¼-inch-thick) slices fresh ginger
• 3 tablespoons mirin
• 2 tablespoons sake
• 1 tablespoon packed light brown sugar
• ¼ cup reduced-sodium soy sauce

Method

1. Brush the dried mushrooms with a vegetable brush or rub them between your fingers while holding them under cool water to remove any grit clinging to them
2. Pour 4 cups boiling water over mushrooms in bowl
3. Cover with plastic wrap and soak 30 minutes at room temperature
4. Drain, reserving 1½ cups of the soaking liquid
5. If there is grit, pour through a sieve lined with a coffee filter set over a bowl
6. You can reserve the rest of the leftover liquid for broths, soups, or reductions (it can be frozen)
7. In a 5- to 7-quart pressure cooker, place the mushrooms, ginger, mirin, sake, brown sugar, and reserved soaking liquid
8. Bring to a simmer over medium-high heat
9. Close and lock the lid
10. Set the burner heat to high
11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
12. Set a timer to cook for 3 minutes
13. Remove the pot from the heat
14. Open the cooker with the Natural Release method; let stand for 15 minutes
15. Be careful of the steam as you remove the lid
16. Add the soy sauce and simmer, uncovered, for 5 minutes to thicken the sauce slightly
17. Serve warm or chilled, whole or sliced

Full List of Vegetables Recipes
Full List of Mushroom Recipes