Mushroom Congee (20 Minutes ONLY!)

Let’s be honest, nothing hits the spot more than congee when you are sick, hungover, or not feeling well, but who wants to spend hours in the kitchen when you are not feeling the best?

Here is my healthy, delicious, and EASY Mushroom Congee that takes less than 20 minutes.

Mushroom congee is vegetarian-friendly, but you can also customize by adding shredded chicken, pork, or century egg. 

My secret tip for saving more than 30 minutes to make Mushroom Congee is to use a blender!

Yes, you heard me correct; we will be blending the rice to create the perfect Mushroom Congee.

Blending the rice gives the congee restaurant-style smooth consistency that usually takes hours to complete.

This tip also helps infuse the mushroom stock into the rice, making the dish ten times more flavourful.

I only blend half of the rice as I still like to see some grain in the congee and provide extra texture. 

You can use any mushroom of your choice to make Mushroom Congee.

I like to use shiitake mushroom as my main base as it is the most umami flavor.

Other mushrooms that I love are shemiji mushroom, crimini mushroom, oyster mushroom, and king oyster mushrooms.

You can also add any protein of your choices, such as shredded chicken, thinly sliced pork, or century egg.

For century egg, cut into bite-size pieces and fold into the congee 5 minutes before serving. 

Mushroom Congee is also the perfect weekend brunch.

My family and I also prepare many side dishes to enjoy with congee.

Some of my favorite side dishes are fried egg, Chinese fried donuts, garlic cucumber salad, Korean spinach salad, spicy mung bean salad, and Korean Marinated Eggs.

Many of these side dishes can be prepared ahead of time and last in the fridge for a week. 

Do you want more EASY vegetarian recipes? Here are some of my go-to recipes! 

• Crispy Mushroom Chow Mein
• Garlic Butter Fried Rice (20 Minutes!)
• Creamy Miso Ramen (20 Minutes ONLY!)
• Din Tai Fung Egg Fried Rice (20 Minutes!)

Ingredients 

• 2-3 cups Mushroom (shiitake, crimini, shemiji) 
• 1 tsp white pepper 
• 2 cups Cooked Rice 
• 5 cups Mushroom Stock or Vegetable Stock 
• 2 -inch Ginger sliced into thin pieces 
• 1 stalk Green Onion (chopped) 
• 2.5 tbsp Soy Sauce 
• 1 tbsp Sesame Oil 
• Cilantro 

SHOP THE INGREDIENTS

1. In a blender, add in 1.5 cups of cooked rice and 5 cups of vegetable stock. Blend for 30 seconds or until smooth. 
2. Add mushroom, ginger, and white parts of the green onion in a pot. Season with 1.5 tbsp of soy sauce and saute for 2-3 minutes or until fragrant. 
3. Optional- remove half of the mushroom to use as garnish later. 
4. Next, add another 0.5 cups of cooked rice and saute for 1-2 minutes. 
5. Pour in the blended rice, season with white pepper, and rest of the soy sauce. And cook for another 2-3 minutes. Depending on your stock, you may need to add more soy sauce. 
6. Garnish with a drizzle of sesame oil, cilantro, and the rest of the green onion. 

Print

4 from 1 vote

Mushroom congee

Let’s be honest, nothing hits the spot more than congee when you are sick, hungover, or not feeling well, but who wants to spend hours in the kitchen when you are not feeling the best? Here is my healthy, delicious, and EASY Mushroom Congee that takes less than 20 minutes. Mushroom congee is vegetarian-friendly, but you can also customize by adding shredded chicken, pork, or century egg.

Prep Time5 mins

Active Time20 mins

Total Time25 mins

Course: Appetizer, Breakfast, Dinner, Main Course, Snack, Soup

Cuisine: Asian, Chinese, Taiwanese

Keyword: 20 Minute Recipes, Appetizers, Asian Food, Asian Recipe Easy, Asian Recipes, Asian Recipes for Dinner, Authentic asian recipes, Chinese Food, Congee, dinner Ideas, One Pot Dinner, QUICK RECIPES, Taiwanese Food, Taiwanese Recipes, VEGETARIAN, Vegetarian Recipes

Yield: 4 People

Materials

• 2-3 cups Mushroom shiitake, crimini, shemiji
• 1 tsp white pepper
• 2 cups Cooked Rice
• 5 cups Mushroom Stock or Vegetable Stock
• 2 – inch Ginger sliced into thin pieces
• 1 stalk Green Onion chopped
• 2.5 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• Cilantro

Instructions

• In a blender, add in 1.5 cups of cooked rice and 5 cups of vegetable stock. Blend for 30 seconds or until smooth.
• Add mushroom, ginger, and white parts of the green onion in a pot. Season with 1.5 tbsp of soy sauce and saute for 2-3 minutes or until fragrant.
• Optional- remove half of the mushroom to use as garnish later.
• Next, add another 0.5 cups of cooked rice and saute for 1-2 minutes.
• Pour in the blended rice, season with white pepper, and rest of the soy sauce. And cook for another 2-3 minutes. Depending on your stock, you may need to add more soy sauce.
• Garnish with a drizzle of sesame oil, cilantro, and the rest of the green onion.

Notes

Mushroom congee is vegetarian-friendly, but you can also customize by adding shredded chicken, pork, or century egg.