Asian-inspired plant-based recipes

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

December 13, 2022
: 4
: 6 hr
: 15 min
: 6 hr 15 min
: Easy


  • 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
  • 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.

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