and ½ teaspoon fine sea salt into an Instant Pot or other pressure cooker and stir until combined. Spread the shiitake ...

Here, a mix of short-grain white rice and quinoa cooks in lightly seasoned water, acting as a protein-rich canvas for skinless salmon fillets and shiitake mushrooms that also conveniently get ...

It’s all good: Salmon’s happy to go with the flow. For this one-pot salmon and rice dish, I went the steaming route because it is the easiest way to get dinner on the table and can be the most ...

Any variety of mushroom will love this glossy, tangy sauce. Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great. It doesn’t get ...

(Have you tried her mushroom Wellington or her ... Kay Chun’s brilliant one-pot meal is inspired by Japanese chirashi, in which cooked rice is tossed with vinegar and topped with raw fish.

Set aside. (The salmon flakes will keep in an airtight container in the refrigerator for up to 5 days.) Prepare the Rice Bowl Bring a small pot of salted water to a boil over medium-high.

3. Pour the cooked mushrooms over the prepared mushroom rice in the clay pot, and place the pot over the stove on a low flame. 4. Take the rest of the mushrooms and coat in the tempura batter ...

Toss to coat. Place in the oven and roast for 20 minutes or until mushrooms begin to brown. Move to one side of the baking sheet. Season the salmon fillets with 1/4 teaspoon salt and 1/4 teaspoon ...

Creminis, shiitakes, and thinly sliced white mushrooms make this vegan ... Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes.