This super-savoury and comforting rice porridge is now part of my cosy Sunday dinner repertoire. Swap the egg for some crunchy fried tofu for a vegan option.
Serves: 4
INGREDIENTS
6 dried shiitake mushrooms
2 cups boiling water
2 tablespoons neutral oil eg rice bran
2 cloves garlic, thinly sliced
1 cup medium-grain white rice
1 litre vegetable stock
3 spring onions, trimmed
1 cup oyster or brown mushrooms, sliced
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon black vinegar
To serve
4 soft-boiled or poached eggs
1 tablespoon chilli flakes
flaky sea salt
METHOD
Place the shiitake mushrooms and boiling water in a bowl and leave the mushrooms to soak for 15 minutes, then slice thinly. Reserve the soaking liquid.
Heat 1 tablespoon of the oil in a large pot and fry the garlic for 4-5 minutes over a low heat. Add the rice and stir to coat the grains in oil and garlic. Add the shiitake mushrooms, their soaking liquid and the vegetable stock and bring to a simmer. Cook, stirring regularly, for 30-40 minutes until the rice reaches a porridge-like consistency. While the congee cooks, you can prepare the oyster mushrooms and spring onions.
Char the spring onions in a dry sauté pan over a high heat until they start to blacken and become soft. Remove from the heat and slice into 1cm pieces.
Heat the remaining oil in a small pan and fry the oyster mushrooms, ginger, soy sauce and black vinegar over a medium heat for 2-3 minutes.
To serve: Top the congee with eggs, mushrooms, spring onions and a sprinkle of chilli flakes and sea salt.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!