Mushroom Congee

Watch how to make it here

This mushroom congee recipe is supported by umami-rich shitake mushrooms, fragrant shallots and garlic, and vegan fish sauce. It’s a cozy and heart-warming dish that can be enjoyed with other side dishes or on its own.

A few notes:

  1. Dried shitake mushrooms are oftentimes more affordable than the fresh option. They can be found at most Asian grocery stores.
  2. Short-grain rice is used in this recipe for a thicker consistency. Long-grain rice, like jasmine rice, can also be used in this recipe but will have a different consistency.
  3. As instructed in the recipe card below, we will be freezing the washed rice before cooking to achieve the right consistency. This is a technique I learned from the Woks of Life and has saved a lot of time when cooking congee normally takes hours.
  4. I used a pineapple-based vegan fish sauce from my local Asian grocery store. I’ve also seen mushroom-based vegan fish sauce as an option.
  5. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Mushroom Congee

Prep Time

6 hr

cooking time

15 min



total time

6 hr 15 min




1 cup short grain white rice,washed and frozen
2 cups dried shitake mushrooms, rehydrated and sliced
3 garlic cloves, minced
1 shallot, finely diced
1 tsp ground ginger
1 green onion, white and green ends separated
1 tbsp vegan fish sauce
1 tbsp soy sauce
1/8 tsp black pepper
1 tbsp mushroom seasoning

Cooking Instructions

Step 1
This step is highly recommended to be completed the night before or 6 hours before cooking. Wash 1 cup of white rice until the water runs clear and there is no longer starch. Add the rice to a freezer-safe container and freeze for at least 5-6 hours. This method will help cook the rice to the right consistency.
Step 2
Soak dried mushrooms in 1.5 cups of water for about 20 minutes. Save the mushroom soaking liquid to add to the pot later and slice the rehydrated shitake mushrooms.
Step 3
Heat up a 2-quart pot and add oil. Add the shallots, white ends of the green onion, and garlic. Saute for a couple of minutes before adding the sliced mushrooms. Season with fish sauce, soy sauce, black pepper, ground ginger, and mushroom seasoning. Cook for a few minutes before fishing out a few pieces of mushrooms and reserving them for garnish. Add the frozen rice, mushroom liquid, and 5 cups of water. Turn up the heat until it boils and turn it down. Simmer for 15 minutes with the lid partially covering the pot.
Step 4
Garnish with leftover mushrooms, green onion, and cilantro.

6 Responses

    1. Thanks for the heads up! I meant to include garlic in the ingredients list as well. It’s been updated. Thanks again! Hope you enjoy the recipe.

    1. Hi Anita, thanks for your comment. I’ve tried this with brown rice and unfortunately, it doesn’t taste the same and the rice is much tougher. I highly recommend using white rice, if possible.

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Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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