Mushroom Congee (Mushroom Rice Porridge)

This mushroom congee is what I make the moment someone in the house feels under the weather. Rice simmers low and slow until it breaks down into a silky, savory porridge, then gets topped with pan-fried mushrooms, crispy red onions, and a spicy soy sauce you drizzle over the top.

Congee is a savory rice porridge made by simmering rice in a large amount of liquid until the grains break down into a smooth, creamy base. It shows up across Asia under different names: congee in China, juk in Korea, and okayu in Japan. It’s a gentle, restorative food, which is exactly why it’s the first thing I reach for when I’m run down.

This vegetarian version keeps the base plain and lets the toppings carry the flavor. Earthy pan-fried mushrooms, sweet crisped onions, fresh herbs, and a spicy sesame soy sauce turn a humble pot of rice into a full bowl.

Ingredients

Rice – Jasmine or another long-grain white rice gives a light fragrance and a silky finish. Short or medium-grain rice cooks down thicker and creamier. You can use brown rice for a nuttier, whole-grain option, but soak it for a few hours first and expect a chewier texture.

Cooking liquid – Filtered water keeps the base neutral so the toppings shine. For more depth, swap in vegetable or chicken broth, or use half water and half stock.

Ginger – A few slices of fresh ginger simmered with the rice add warmth and a subtle spice. This is the aromatic backbone of nearly every good congee, and it’s worth the two minutes it takes to peel and slice.

Mushrooms – Fresh shiitake, maitake, oyster, or cremini all work for their earthy, umami-rich flavor. Use one type or a mix.

Aromatics and toppings – Red onion, green onions, and fresh cilantro. Fry the red onion until golden and crisp for texture.

Sauce – Korean red pepper flakes, low-sodium soy sauce, sesame oil, rice wine vinegar, and toasted sesame seeds come together into a spicy, savory drizzle.

How to make mushroom rice porridge

Rinse the rice a few times to wash off surface starch, then simmer it in plenty of water or stock with a few slices of ginger. I use a 1:7 ratio of rice to liquid for a thick, creamy porridge; add more liquid if you like it looser. Stir occasionally so nothing sticks to the bottom, and let it go low and slow for about an hour until the grains break down.

While the rice simmers, pan-fry the sliced red onions until golden and crisp, then sauté the mushrooms until soft and browned. Whisk the sauce ingredients together in a small bowl.

To serve, ladle the porridge into bowls, pile on the mushrooms, crispy onions, green onions, and cilantro, and finish with a spoonful of the spicy sauce.

Add-ins and Variations

Protein – Add tofu, a soft-boiled egg, or shredded cooked chicken.

Vegetables – Steamed bok choy, carrots, or spinach fold in well. Add in root vegetables early and delicate greens in the last few minutes.

Toppings – Chili oil or chili crisp, fried shallots, toasted peanuts, or a drizzle of extra sesame oil all add texture and flavor.

Storage and Make-ahead

Fridge: Once cooled, store the congee in an airtight container for up to 3 days. It thickens considerably as it sits. Add a splash of water for a thinner consistency.

Freezer: Freeze in individual portions for up to 3 months.

Reheating: Warm it on the stovetop or in the microwave, adding a splash of water or broth to loosen it back to a creamy consistency.

Frequently Asked Questions

I hope you enjoy this recipe for mushroom rice porridge! Please share, rate, and comment below. I’d love to hear from you!

More rice recipes:

• Korean Rice Balls (Jumeokbap 주먹밥)
• Yaki Onigiri (Grilled Rice Balls) 焼きおにぎり
• Easy Onigiri お握り (Japanese Rice Balls)
• 12-Minute Oyakodon (Japanese Chicken & Egg Rice Bowl)
• Kimchi Fried Rice with Spam
• Hawaiian Pineapple Fried Rice
• Spam Musubi
• Easy Spam Fried Rice
• Thai Red Curry Chicken Fried Rice

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