Cream of Mushroom Congee (稀飯)

Preparation

Prep mushrooms

Remove the stems from the mushrooms. Discard stems, then slice mushroom caps into strips and set aside.

Cook aromatics and mushrooms

Heat a generous glug of olive oil in a pot on medium heat. Add garlic, scallions, and sweet onion and cook for a couple minutes until fragrant and the onions are semi-transluscent. Add the sliced mushrooms in and continue to cook for 5 minutes, stirring often until they shrink and have slightly browned.

Make congee

Once the mushrooms have wilted, add in chicken broth, sake, miso, kosher salt, brown sugar, white rice and give it a mix to combine. Bring the entire pot to a boil, then bring the heat down to low to reduce to a very gentle simmer. Cover with a lid and cook for 1 hour (stir frequently and scrape the bottom every 10 min so it doesn't burn on the bottom) until the water has reduced and the consistency resembles a creamy porridge. After an hour, remove lid and add heavy cream. Mix until combined, then ladle into bowls and add extra scallions and sesame seeds and enjoy warm!

☎️ Congee Hotline

"Help! My congee burned on the bottom of the pot!"
That's totally okay! It just means the heat was probably a little too high. Just enjoy the congee that's not stuck to the bottom and soak your pot in hot water and soap for easier cleaning. Next time, just use the lowest heat possible (and cook a little longer if needed). A heavy bottomed pot also distributes the heat better and reduces burning.

"AH! My congee is thick like cement!"
No problemo, it just means all the water evaporated after a nice long jacuzzi. Just mix in some chicken broth until it's the consistency of creamy porridge. Give it a taste, if it's lost some flavor start by adding some salt. Use a little sugar or rice vinegar to balance out the flavors and taste until it's to your satisfaction.