Mushroom Congee

Posted By: Margie Babon

 

Mushroom congee with fried tofu

Congee with calamansi or lemon serve with fried tofu with sauce is a great breakfast or afternoon snack.

When vegetarian or vegan crave for congee even in a typical non-vegetarian restaurant, it is so rare to find congee without the taste of liver and intestine or other animal organs and even the meat stock. If you are a vegetarian for too long like me (going to 9 years now), even the taste of the meat in the veggie sauce or in a soup  taste awful because you know that what you eat comes from animal suffering. You cannot take it to swallow.

The fun of being a vegetarian is you will learn how to cook your own. You will learn how to make recipe tasty with the use of different herbs and spices. And you will crave for foods that are naturally prepared which means you eat food that you know the ingredients which means, food coming from your own kitchen. Instead of exposing yourself from a lot of msg when buying meal from restaurant, it is always always better to learn how to cook your own. Home food is still the best like this recipe of Mushroom Congee for today.

Mushroom congee

Have a bowl of mushroom congee this rainy season.

 

Congee

1 cup glutinous rice, washed

30 gms dried Shiitake mushroom

50 gms dried Black fungi mushroom

4 cloves garlic, chopped

Small portion of ginger, sliced

5 cups water

2-4 cups mushroom stock

2-3 tbsp. canolia oil

2 tbsp Garlic powder

Seasalt to taste

 

Sidings

500 gmstofu, slice into cube, fried

Medium red onion, finely chopped

Calamansi (Philippine lemon) or lemon, sliced

 

Sauce

Mixture of vinegar and soy sauce  and sugar or

Mixture of freshly squeeze calamansi juice,  soy sauce and sugar

 

Congee Garnish

2 bulb spring onion, finely chopped

Garlic powder

Freshly cracked pepper

Fresh slices of ginger

Roasted garlic

 

  1. Soak dried shiitake and black fungi mushroom for an hour
  2. Using medium size casserole, boil shiitake and black fungi mushroom 20-25 minutes.To drain, set aside mushroom stock.  Wait for mushroom to cool before slicing.
  3. In a large sauce pan, warm canola then saute ginger first. When aromatic, add chopped garlic and saute until garlic turn to light brown.
  4. Add slices of boiled shiitake and black fungi mushroom,saute for 5 minutes.
  5. Add mushroom stock and simmer for 5 minutes.
  6. Over medium heat, transfer simmered mushroom to a large stock pot. Add glutinous rice and water and boil for 20 minutes.
  7. While congee is boiling, keep on stirring congee making sure rice will not stick on the bottom of the pot.
  8. Add 2 tbsp garlic powder and salt to taste
  9. Ladle congee in a bowl, squeeze slices of calamansi then garnish with spring onion, garlic powder, slices of fresh ginger (optional).
  10. Serve with sidings of fried tofu cube with red onion garnish and sauce.
  11. Serve while hot.
  12. Makes 6-8 servings

 

fried tofu with slices of onion

Fried tofu garnish with freshly chopped red onion is a perfect siding for congee.

Congee is also best when served with fried bean sprout or in Filipino term, “Lumpiang Togue.” Will share next time how to make this authentic Filipino fried vegetable wrap.

 

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