Simple Mushroom Congee (2024)

For the rice:

• a drizzle toasted sesame oil, plus more to topping
• 1 clove garlic, minced
• ½ teaspoon ginger, grated
• ¼ cup long-grain white rice, heaping
• salt , to taste

For the mushrooms:

• a good drizzle neutral oil, your choice
• 1 cup cremini mushrooms, thinly sliced

Toppings:

• a drizzle tamari
• a drizzle chili oil
• 1 scallion, thinly sliced

• Heat the sesame oil, in a medium pot, over medium-low heat. Add in the garlic and ginger and sauté until fragrant, about 1 minute.

• Stir in 4 cups of water and the rice. Add salt to taste. Simmer for 60 minutes or more depending on how you prefer your consistency. (The longer you let it simmer, the more the rice will breakdown and become more of a porridge consistency. I still like a little texture to mine, so I’ve reduced my cooking time a bit, but you can certainly let it simmer longer. Just be mindful of the water or broth levels and adjust accordingly.)

• About 15 minutes prior to the congee being done, prepare the mushrooms. In a medium skillet, drizzle in a little bit of the neutral oil of your choice. Once heated, add in your mushrooms and sauté until golden, 10 to 15 minutes. Remove the skillet from the heat once done.

• To serve, ladle into bowl(s) and top it with mushrooms along with a drizzle of tamari, sesame oil, and chili oil. Shower with scallions and enjoy.