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Silky Mushroom Congee with Roasted Radishes

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Last updated on May 7th, 2020 at 01:27 pm

Combining soft slow-cooked rice with earthy mushrooms and soy infused radishes, silky mushroom congee with roasted radishes is a big hug in a bowl.

A front-on image of mushroom congee set on a table with a bowl of radishes

This recipe for silky mushroom congee with roasted radishes takes me to such a happy place; it is a perfect bowl of  comfort. Our little corner of the world is wet and cold and my skin tingles every time I walk out the door.  This congee is such a blessing, its warmth radiates through the clay bowl to my frost-gnarled fingers. It’s just like a big old hug.

close up image of an olive-coloured bowl of silky congee with roasted radishes, fried mushrooms and scallions


Congee is a type of rice porridge hugely popular in Asian countries. It is usually served for breakfast or during yum cha and can be sweet or savoury. My congee today is a basic congee simply using rice and stock. I love congee for so many reasons:

  • it’s super easy to make
  • if you’re on a budget, congee is your best friend really using only 2 base ingredients
  • congee is the ultimate comfort food
  • you can choose any topping you like making it your own. 

I  know, I know rice cooked in stock doesn’t sound terribly sexy but slow cooking rice in good quality stock creates a delicious alchemy occurs. Somewhere on its  journey to deliciousness, the rice and stock combine to create a smooth, almost silken consistency. Add garlic, ginger and sesame oil to the mix and this rice dish gets terribly sexy, you know…for a bowl of rice.


Congee is so super to make. 

  • Heat a little oil in a large pot
  • Add the rice and stock and any aromatics and bring it up to a soft boil
  • Reduce the heat and cook, stirring regularly, until the mixture is creamy, thick and soupy.
  • Serve with your toppings


To make my silky mushroom congee I simply added earthy mushrooms and served my rice porridge with a side of salted roasted radishes. Congee plays well with so many foods – you can simply add pickles, kimchi or sautéed vegetables but we have recently planted radishes and I was super excited to begin experimenting. 

silky mushroom congee with roasted radishes 3

I am so glad I did. Raw radishes have a sharpness that can be overpowering in any dish but roasting them changes their modus operandi. Roasted radishes are subtle with just a hint of their former heat combined with a slight sweetness. While they could easily be pickled to offset the creaminess of congee, I am a roast radish convert.

This silky mushroom congee recipe screams comfort, simplicity and balance. The combination of sweet, slightly tart radish, creamy rice and earthy mushrooms creates a full, balanced bowl that satisfies but doesn’t overdo. Happy places should always be so easy to find.



Can I freeze congee?

Yes. You can freeze the basic congee recipe but it’s best to add your “add-ons” like grilled mushrooms or vegetables after you’ve thawed and re-heated the congee. If freezing, make the congee and separate the batch you want to freeze. Cool the congee completely before popping it in a freezer-proof container labelled with recipe name and date. Freeze for up to 3 months. 

Can I swap white rice for brown?

Yes you can – just make sure it is short grain brown rice. 

Can I cook congee in a slow cooker?

Absolutely, I have used my slow cooker to cook congee often. Cook on low for up to 8 hours.

overhead image of a bowl of congee with fried mushrooms and scallions on a rustic wooden table

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Want more Asian-style recipes?

Vegan Kimchi Crispy Mushroom Burgers

Vegan Bao Buns with BBQ Mushrooms

Winter Rice Paper Rolls

Spicy 10-Minute Kimchi Noodle Salad

Silky Mushroom Congee with Roasted Radishes

Combining soft slow-cooked rice with earthy mushrooms and soy infused roasted radishes, silky mushroom congee with roasted radishes is a big hug in a bowl.
4 from 1 vote
Print Pin Rate
Course: Main or Breakfast
Cuisine: Chinese
Keyword: vegan congee
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 4 serves
Calories: 331kcal
Author: Amanda Logan



  • 1 tablespoon sesame oil
  • 1 tablespoon sunflower
  • 1 cup medium grain rice rinsed well
  • 4 cloves garlic crushed
  • 2 tbs grated young ginger
  • 8 cups chicken-style vegan or vegetable stock
  • 1 pinch salt
  • 6 swiss mushrooms washed and sliced
  • 3 spring green onions, sliced finely
  • 1 teaspoon tamari


  • 1 bunch fresh radish washed, leaves removed
  • 1 teaspoon sesame oil
  • 1 teaspoon sunflower
  • 1 teaspoon tamari or soy sauce
  • a pinch of sea salt



  • To make the congee, heat the sunflower and sesame oil slightly in a large pot over medium heat.
  • Add the garlic, ginger, rice and stock and bring to a soft boil.
  • Turn the heat down to very low and cook for 1 hour or until soft and silky, stirring every 10 minutes. I cooked mine to a loose, soupy consistency but you can cook longer for a firmer version. Add a pinch of salt if needed.


  • To make the radishes, pre-heat the oven to 180 degrees C.
  • In a small roasting pan toss together the sesame and sunflower oil, the radishes and sea salt.
  • Roast in the oven for 20 minutes.
  • Toss through the soy sauce and return to the oven for another 5 minutes.
  • Sprinkle with a small handful of the sliced spring onions and set aside.


  • In a small sauté pan, heat a dash of sunflower oil and sauté the mushrooms with a pinch of salt until cooked.
  • To serve, spoon a ladle of congee into a bowl. Top with the fried mushrooms and a good pinch of sliced onions.
  • Slice the roasted radishes in half and place on top. Drizzle with a tiny amount of tamari and serve.


Calories: 331kcal | Carbohydrates: 56g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 2061mg | Potassium: 206mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 0.9mg | Calcium: 11mg | Iron: 2.7mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!




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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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ceecee dugdale
ceecee dugdale
August 1, 2016 9:27 pm

this sounds delicious, and so comforting! I love savoury dishes at any time of the day, and mushrooms are way up on my list of umami rich foods to enjoy:)

July 28, 2016 12:20 pm

I must say looks good.

July 28, 2016 6:10 am

This looks and sounds like a perfect way to warm up and fill up :). Loooove rice in stock! The roster radishes look like little paradise apples. Sx

Michelle Alston
July 27, 2016 10:51 am

I love roasted radish, it’s my favourite way to eat them! This dish looks so warming and almost like a hug in a bowl 😉 Lovely recipe as always : )

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