Comforting Mushroom Congee

Have you wanted to try a new recipe for a cosy winter morning? Then I got something for you. A comforting vegan mushroom congee. Never heard of it? Many in the west may not have. For some reason, this dish has stayed under the radar in many western countries. That is quite surprising to me, considering congee is a breakfast classic for millions of people in Asia. It can be thought of as the Asian alternative to porridge, most times using rice as a basis. This warm, savoury breakfast will give you a delightful start to the day.

Congee Facts:

Congee is eaten pretty much all across Asia, with local variations of the dish. It has a long history, having been around for thousands of years. Just as there are countless variations of congee, its regional variations have different names, like juk in Korea or cháo in Vietnamese. Interestingly, a variation of the dish even made it to Portugal.

Technically, congee can be prepared with different grains, but its rice version is the most popular one. With a high water-to-rice ratio, congee makes a filling but light dish. It is highly valued as a comfort food and as a food for the sick. So, if you caught a cold, this dish may be comforting for you too, I for sure like to eat it when sick.

This mushroom congee draws inspiration mostly from Cantonese cuisine. Congee is also a great way to repurpose leftover white rice from the day before. I’m only cooking a simple version I enjoy eating today, but there are endless fantastic variations of the dish you can try in terms of toppings and additions. As a basic vegan version, I like to make mushroom congee. Today, I am making this version and most days, this is just what I crave.

Ingredients for making Vegan Mushroom Congee:

• Rice
• Mushrooms of choice
• Scallions
• Ginger
• Toasted sesame oil
• Soy sauce / tamari
• Peanut oil

As the base ingredient of the dish, you need rice. Both Jasmin and Basmati rice can be used, I am using Basmati today. Secondly, you need mushrooms. I use a mix of button mushrooms and shitake. You can also use dried mushrooms, for example, dried shitake is commonly used for congee. Furthermore, you will need scallions and ginger, and I like to add toasted sesame oil, soy sauce, and toasted sesame seeds before plating. If you want to make the dish gluten-free, swap the soy sauce for Tamari. Lastly, you will need some oil. I am using peanut oil today, but you can use other frying oils too.

How to make Vegan Mushroom Congee:

Cooking the Rice

First, we want to prepare the rice for the congee, as it will cook for quite a while. Wash the rice a couple of times. Next, add the rice to your pot with a pinch of salt and a touch of peanut oil to assist the rice in breaking down. Add 9 times the amount of boiling water to the rice, and bring to a simmer. Stir every once in a while. Don’t worry, it looks like a lot of water, but congee needs such high ratios. It will turn out as a great rice porridge.

Preparing the Vegetables

While the rice is cooking, grate or finely chop your ginger and garlic. Next, slice the mushrooms and scallions. Separate the green leaves and the white parts of the scallions.

Sauté the Mushrooms

Add some peanut oil to your pan, and toss in the ginger and garlic. Heat together and allow to infuse the oil. Next, add the white parts of your scallions, and saute for a few minutes. Add the sliced mushrooms, and saute until they turn soft and develop some colour.

Set a few aside to top the final dish, and add the rest to the boiling rice. Stir the congee often to help the rice to break down. After roughly 50 minutes, your congee should be ready to eat. Have a final check for seasoning, and you are ready to plate.

Plating the Mushroom Congee

Transfer the congee to your favourite bowl, and garnish with your toppings. I like adding scallion leaves, toasted sesame seeds, a dash of tamari, toasted sesame seeds and oil, and some chilli flakes. Cilantro makes a great addition as well.

I hope you enjoy this beautiful comfort food. Personally, I like to enjoy a tasty masala chai with it in the morning! Let me know what you think of it. Also, if you are from Asia and have other congee variations you like to eat, let me know in the comments. I’m always looking for new inspirations!

Some more Recipe Inspirations:

• Looking for other breakfast ideas? This flavourful hummus fatteh might be just what you are looking for!
• Oi Muchim, the crunchy Korean cucumber salad, is packed with flavour.
• Ful Medames, the classic Egyptian breakfast, is fantastic as well.
• This vegan Tom Kha soup featuring button mushrooms is so fragrant and delicious!
• Snacking a tofu Banh Mi never gets boring!
• This vegan Pad Thai is too tasty.
• Miso glazed tofu bursts with umami flavor.
• This sweet rice porridge is a nice breakfast as well.