Magic Mushroom Congee (with Ginger, Leek and Cordycep Mushrooms)
Mushroom Congee with cordyceps mushrooms is hearty, flavorful and full of health benefits.
Ingredients
- 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
Instructions
- 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.
Notes
- I sautéed cordycep mushrooms with a drizzle of toasted sesame oil and a pinch of salt just until aromatic.