Silky Vegan Congee (Mushroom)

4 from 1 vote

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.

Prep Time15

Cook Time1 10

Total Time1 15

Course: Main or Breakfast

Cuisine: Chinese

Servings: serves

Calories: 331kcal

Author: Amanda Logan

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