Congee, or rice porridge, is one of my favorite ways to use up old rice. This mushroom congee recipe is so good that I want to always cook extra rice just to use for this recipe. Unlike other congees that are more mild in taste, this mushroom congee recipe is packed with so much flavor from the dried shiitake mushrooms. I love enjoying this mushroom congee as is or topped with green onions, chili oil, and crispy fried shallots and garlic bits!
What you need for this congee recipe
- Leftover rice
- Water
- Dried shiitake mushrooms
- Chicken bouillon
- White pepper
Optional congee toppings:
- Chili oil or chili crisp
- Green onions
- Fried crispy shallots
- Fried crispy garlic
- You Tiao (Chinese donuts)
How to make mushroom congee
- Add leftover rice and water to a medium size pot.
- Add in dried shiitake mushrooms and chicken bouillon. Mix.
- Using high heat bring pot to a boil then turn down heat to low/medium. Stir occasionally and continue to simmer. If you notice that the water has gone down, you can add another cup of water and turn down the heat.
- When mushrooms are tender (about 30 minutes), remove from pot and slice thinly. You can remove and discard the stem if they are still hard. Add sliced mushrooms back to pot and stir. Continue to simmer stirring occasionally until rice has become porridge (about 20 more minutes). Add more water as necessary. Total cook time should be 45 minutes to 1 hour.
- When porridge is ready, add to a bowl and serve as is or with chili oil, chopped green onions, fried shallots and garlic. If you prefer a saltier congee you can drizzle a little bit of soy sauce or sesame oil to each serving bowl.
Mushroom Congee Recipe
Delicious leftover rice recipe! This mushroom congee recipe is packed with so much flavor and is so warm and comforting.
Ingredients
- 1 cup Leftover rice
- 6 cups Water
- 4-5 Dried shiitake mushrooms
- 1 tsp Chicken bouillon
Optional Congee Toppings
- Chili oil or chili crisp
- Green onions
- Crispy fried shallots
- Crispy fried garlic
- You Tiao (Chinese donuts)
Instructions
- Add leftover rice and water to a medium size pot. Add in dried shiitake mushrooms and chicken bouillon. Mix.
- Using high heat, bring pot to a boil then turn down heat to low/medium. Stir occasionally and continue to simmer. If you notice that the water has gone down, you can add another cup of water and turn down the heat.
- When mushrooms are tender (about 30 minutes), remove from pot and slice thinly. You can remove and discard the stem if they are still hard. Add sliced mushrooms back to pot and stir.
- Continue to simmer stirring occasionally until rice has become porridge (about 20 more minutes). Add more water as necessary. Total cook time should be 45 minutes to 1 hour.
- When porridge is ready, add to a bowl and serve as is or with chili oil, chopped green onions, fried shallots and garlic. If you prefer a saltier congee you can drizzle a little bit of soy sauce or sesame oil to each serving bowl.
Douglas says
I don’t normally love congee but when my wife made this for me I was so pleased with the flavors. This recipe brings an umami taste to the congee and the mushrooms go great with it. Pleasantly surprised and now I want to eat it for breakfast all the time!
Sara says
easy and delicious 🙂
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