Magic Mushroom Congee (with Ginger, Leek and Cordycep Mushrooms)


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This is the best, creamiest Mushroom Congee with ginger, leek and cordyceps mushrooms for a meal that’s packed with health benefits and flavor. 

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What is Congee?

Congee is a traditional Chinese rice porridge. It can be plain, in which case you might load it up with toppings. Or it can be flavored, like this one, with mushroom powder, ginger, and garlic. Congee is often enjoyed for breakfast. It’s soft, creamy, comforting and so versatile.

Ingredients for Mushroom Congee

Here’s what you need for this comforting rice porridge with mushrooms:

  • Leek. You’ll only need the white part for this recipe. Keep the tops for veggie broth.
  • Ginger. For a healthy and peppery bite.
  • Garlic. Load up your congee with plenty of fresh garlic.
  • White rice. Use long-grain rice for creamy congee.
  • Mushroom powder. You can find this at well-stocked grocery stores and online. Or make your own by blending dried mushrooms in a food processor into a powder.
  • Veggie bouillon. For a ton of flavor with a single ingredient!

Serving Mushroom Congee

Serve this rice porridge piping hot. Add your favorite savory and crunchy toppings. I like:

  • A drizzle of toasted sesame oil for richness
  • Sauteed cordyceps mushrooms
  • Soy sauce or tamari for gluten-free
  • Chili oil
  • sliced scallions

More Chinese-Inspired Recipes

If you make this Mushroom Congee with Cordyceps, be sure to let me know what you think with a comment below!

Magic Mushroom Congee (with Ginger, Leek and Cordycep Mushrooms)

Mushroom Congee with cordyceps mushrooms is hearty, flavorful and full of health benefits.


  • 1/4 cup leek stem white part, finely sliced
  • 2 tsp ginger finely minced
  • 4 cloves garlic finely minced
  • 1 cup long grain rice uncooked
  • 8 cups water
  • 1 tbsp mushroom powder
  • 2 tsp veggie bouillon
  • salt to taste
  • garnish
  • toasted sesame oil
  • cordycep mushrooms*
  • tamari or gluten free soy sauce to taste
  • chili oil
  • scallions


  • In a large pot, sauté leek with a touch of neutral oil until fragrant and tender. Add ginger and garlic and sauté for another minute or 2.
  • Add rice, mushroom powder and veggie bouillon and sauté again for about 2 minutes.
  • Next add water, bring the pot to a rolling boil, then lower the heat to a simmer and cook for about 30 minutes, or until nice and thick.
  • Season with salt to taste and top with desired toppings.


  • I sautéed cordycep mushrooms with a drizzle of toasted sesame oil and a pinch of salt just until aromatic.

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Remy Park

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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