Mushroom Congee (Mushroom Rice Porridge)

5 from 8 votes

Mushroom Congee (Mushroom Rice Porridge)

Creamy mushroom congee simmered low and slow until silky, then topped with pan-fried mushrooms, crispy red onions, and a spicy soy sauce. This soothing vegetarian rice porridge is perfect for cold and flu season, and comforting enough to crave any time.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Main Course

Cuisine: Asian, Chinese, Japanese, Korean

Servings:

Calories: 239.06kcal

Author: Jamie

Ingredients

Rice Porridge:

1 cup jasmine rice
7 cups filtered water or broth
3 slices ginger

Toppings:

12 oz mushrooms sliced ½ inch thick
⅔ cup red onion slicked ¼ inch thick
3 stalks green onions chopped
½ cup cilantro chopped
1 tablespoon vegetable oil

Sauce:

2 tablespoons Korean red pepper flakes
3 tablespoons low sodium soy sauce
1 tablespoon sesame oil
1 teaspoon rice wine vinegar
1 teaspoon toasted sesame seeds

Instructions

Rinse the rice until the water runs mostly clear, about 3 or 4 times. Add the rice, 7 cups of filtered water or broth, and the ginger slices to a large pot. Cover and bring to a boil, then reduce the heat and simmer for about 1 hour, stirring occasionally, until the porridge is thick and creamy
1 cup jasmine rice, 7 cups filtered water, 3 slices ginger
Heat a pan over medium-high heat and add the oil. Add the sliced red onions and pan-fry until golden brown and crispy. Add the mushrooms and sauté until soft and browned.
12 oz mushrooms, 1 tablespoon vegetable oil, 2/3 cup red onion
Add all the sauce ingredients to a small bowl and whisk to combine. Set aside.
2 tablespoons Korean red pepper flakes, 3 tablespoons low sodium soy sauce, 1 tablespoon sesame oil, 1 teaspoon rice wine vinegar, 1 teaspoon toasted sesame seeds
Ladle the rice porridge into bowls and top with the mushrooms, crispy red onions, green onions, and cilantro. Finish with 1 to 2 tablespoons of sauce on top.
3 stalks green onions, 1/2 cup cilantro

Notes

Consistency - This uses a 1:7 rice-to-liquid ratio for a thick, creamy congee. For a looser bowl, use up to 1:10. Congee thickens as it sits, so pull it off the heat slightly looser than you want and thin with hot water as needed.

Rice - Jasmine or long grain rice gives the congee a silky consistency. Short grain rice cooks up thicker and creamier. Brown rice will give it a chewier texture and should be soaked before cooking.

Make it a meal - Add tofu, a soft-boiled egg, or shredded chicken (stir in after the porridge thickens), plus steamed vegetables like bok choy or spinach.

Storage - Refrigerate up to 3 days or freeze in portions up to 3 months. Reheat with a splash of water or broth to loosen.

Nutrition