Mushroom Congee w/ Pea Shoots
Mushroom Congee w/ Pea Shoots
—
Yields: 4
Ingredients:
3/4 cup sushi rice
2.5 liters (10 cups) mushroom broth (or your choice of broth/stock)
8-12 oz mushrooms, thinly sliced
1 tablespoon sunflower oil (or oil of choice)
scallion stems, thinly sliced
pea shoots (or assorted microgreens of choice)
salt to taste
soy sauce
Garnishes:
chili crisp
sesame oil
Directions:
Directions:
Step 1
In a large pot on the stove, add rice and broth and bring to a boil. Give the rice a good stir once it begins to boil, then turn heat down to a low simmer and half-cover with a lid. Simmer gently for 1.5-2 hours, stirring every 15-20 minutes to prevent rice from sticking to the bottom of the pan. The ending result should be thick, oatmeal or porridge-like consistency. Add salt to taste.
Side note: Depending on the broth you chose, you may need less or more salt. Allow your tastebuds to be your guiding light!
Step 2
In a med-large skillet on the stovetop, heat 1 tablespoon of oil. Add sliced mushrooms and sauté until crisp and lightly brown.
Cooking tip: The best way to achieve crispy, browned mushrooms is to sauté on medium heat avoid over-stirring your mushrooms.
To Serve
Divvy congee up into bowls and top each bowl with a sprinkling of thinly sliced green onions, a small spoonful of soy sauce, chili crisp, 1/2 teaspoon of sesame oil, and a small handful of Featherstone pea shoots, or an assortment of your favorite type of microgreens.
Enjoy!
Photography & Food Styling by Renee Sandoval. Recipe by Fuchsia Dunlop.
