Name: Wild Mushroom Congee
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8 to 10 servings
Ingredients: 1 pound shiitake mushrooms, sliced; ½ cup dried shiitakes, washed (no need to rehydrate); 4 cups cleaned mushroom stems (from any mushrooms); 2 medium yellow onions, quartered; 2 cups chopped leeks, dark, light green and white parts, washed well; 3 garlic cloves; 3 one-inch knobs ginger, peeled and smashed; 2 four-inch kombu sheets; 5 litres water; 2 tsp neutral oil, such as vegetable, grapeseed or canola; 2 small yellow onion, finely diced; 4 cups mixed wild mushrooms (such as oyster, shimeji, trumpet, shiitakes, porcinis or morels), sliced; 6 garlic cloves, minced; 1 to 2 Tbsp minced ginger; 2 tsp salt, plus more, to taste; 1 cup short-grain white rice, rinsed until the water runs clear; 12 to 16 cups mushroom stock, depending on desired thickness; White pepper, to taste; Micro scallions, optional; Micro cilantro, optional; Fried shallots, optional; Sichuan chili crisp, optional; Thinly sliced scallions, optional

Prep Time

30 min

Cook Time

2h 30 min

Yields

8 to 10 servings

Chef, culinary competitor, activist, and entrepreneur, Melissa King, brings her Chinese family recipes, traditions, and ingredients to Pamela Anderson‘s kitchen to create a dangerously delicious dinner. The menu includes this savoury mushroom congee (a rice porridge with flavour for days).

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ingredients

Mushroom Stock

pound shiitake mushrooms, sliced

cup dried shiitakes, washed (no need to rehydrate)

cups cleaned mushroom stems (from any mushrooms)

medium yellow onions, quartered

cups chopped leeks, dark, light green and white parts, washed well

garlic cloves

one-inch knobs ginger, peeled and smashed

four-inch kombu sheets

litres water

Mushroom Congee

tsp neutral oil, such as vegetable, grapeseed or canola

small yellow onion, finely diced

cups mixed wild mushrooms (such as oyster, shimeji, trumpet, shiitakes, porcinis or morels), sliced

garlic cloves, minced

to 2 Tbsp minced ginger

tsp salt, plus more, to taste

cup short-grain white rice, rinsed until the water runs clear

to 16 cups mushroom stock, depending on desired thickness

White pepper, to taste

Micro scallions, optional

Micro cilantro, optional

Fried shallots, optional

Sichuan chili crisp, optional

Thinly sliced scallions, optional

Ingredient Substitution Guide

directions

Step 1

For the mushroom stock:

Throw everything into a large pot and bring to a boil. Reduce heat to a simmer and cook gently for 1 hour. Strain through a fine mesh strainer. Discard solids. Cool and refrigerate for up to one week.

Step 2

For the mushroom congee:

Heat a medium saucepan over medium-high heat until hot. Add oil followed by onions, cook for 2 minutes, stirring occasionally, until softened. Add sliced mushrooms and cook for an additional 2 minutes. Add garlic and ginger and cook for an additional minute. Add salt and stir to combine. Add rice and toast, stirring, for 1 minute. Add 12 cups of stock and bring the mixture to a boil.

Step 3

Reduce heat to a simmer and cook, stirring occasionally, until the rice breaks down to a porridge-like consistency, about 50 mins to 1 hour. If desired, add more stock to thin the congee to desired consistency. Season to taste with salt and ground white pepper. Serve with optional garnishes.

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Wild Mushroom Congee

ingredients

Mushroom Stock

Mushroom Congee

directions

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