- Brunch
- Lunch
- Main Meal
- Soup
- Dinner
Mushroom congee
- 10 mins
- 60 mins
- Serves 4
- Gluten Free
- One Pot
- Kid Friendly
- Oil Free
- Refined Sugar Free
- Nut Free
- Entertaining
This nourishing bowl of mushroomy goodness is perfect for cool, rainy evenings.
Ingredients
- 3 garlic cloves, minced
- 1 x 2cm thumb of ginger, finely chopped
- 1 brown onion, diced
- 500g shiitake or portobello mushrooms, chopped
- 1 cup brown jasmine or long grain rice
- 3 cups homemade vegetable stock
- 3 cups water
- Dried porcini mushroom (8-10), chopped
- 1 broccoli, chopped (optional)
- 1 spring onion Handful fresh coriander Cracked pepper to taste
Directions
- Heat a large deep sided fry pan or large pot over medium heat.
- Place garlic, ginger and onion into the fry pan and brown for 5 minutes with a little water to prevent sticking.
- Add rice, shiitake or portobello mushrooms, dried porcini mushrooms, vegetable stock and water. Bring to a simmer, cover pan with a lid, and allow to cook for 1 hour, stirring occasionally over medium heat.
- Chop broccoli and stem into bite sized pieces and add to the saucepan for the last 5 minutes of cooking.
- Serve congee in deep bowls while hot.
- Slice spring onion into thin circles and use to garnish each bowl, along with torn fresh coriander and cracked pepper.
Chef's Tips
- You can also add the fruit or toppings to the blender at step 2 (or 2 tablespoons cocoa) to create different nice cream flavours such as strawberry, peanut or chocolate.
- This tastes just as good as regular ice cream but is super healthy; I love it!
- Best eaten immediately as sadly it does not freeze well once blended.
- This is delicious served on wholemeal pancakes for breakfast!
Dr Libby Forsyth
