Mushroom Congee (with Ginger, Leeks, & Mushrooms)
There’s nothing quite like a warm, soothing bowl of mushroom congee. The gentle aroma of sautéed leeks, the warming spice of fresh ginger, and the deep, earthy flavour of mushrooms come together in the ultimate comfort dish. This version takes a plant-based approach while still delivering that rich, savoury depth you crave.
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
- You can choose whatever type of rice you prefer just note it will affect the texture. Some good options are white jasmine rice, brown rice, or Japanese rice.
- Wanting to make this in an instant pot? Set it to high pressure for 20 minutes, then let the pressure release naturally for 10 minutes before stirring.
- If your congee thickens too much, stir in extra liquid while reheating until you reach your preferred consistency.
- This is a full meal on its own but if you want to add tofu cubes or tempeh to give it some more protein you totally can!