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:
- Dried shitake mushrooms are oftentimes more affordable than the fresh option. They can be found at most Asian grocery stores.
- 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.
- 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.
- 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.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
In the ingredients list it mentions ginger. Later it mentions garlic. Just a heads-up
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.
This looks super delicious! Could you say what the mushroom seasoning consists of?
thanks so much! mushroom seasoning is dried mushrooms and salt.
I know the consistency would be different but do you think it will be okay to try this with brown rice?
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.