Silky Mushroom Congee with Roasted Radishes

Last updated on March 21st, 2020 at 08:57 am

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.

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.

WHAT IS CONGEE?

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:

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.

HOW TO MAKE CONGEE

Congee is so super to make. 

KEEPING YOUR CONGEE SIMPLE

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. 

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.

FAQS

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.

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4 from 1 vote

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.

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

Ingredients

Congee

• 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

FOR THE ROASTED RADISHES

• 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

Instructions

TO MAKE THE CONGEE

• 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 ROASTED RADISH

• 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.

Mushrooms

• 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.

Nutrition

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