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Mushroom Congee Veggiekins BLog

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

  • Author: Remy Park


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


Units Scale
  • 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



  1. 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.
  2. Add rice, mushroom powder and veggie bouillon and sauté again for about 2 minutes.
  3. 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.
  4. 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.