The base for the congee gets most of its flavor from the mushrooms, but it’s actually a plain congee that’s dressed up by the toppings that you choose. This is a great get-well-fast soup and is gentle on your stomach. I like mine with soy sauce, sesame oil, and cilantro.
Prep Time15 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs15 minutesmins
Course: Main Course
Cuisine: Asian
Keyword: congee recipe, mushroom congee
Servings: 6servings
Calories: 182kcal
Author: Kathy Hester
Ingredients
CONGEE INGREDIENTS
8cupswater, or broth
4cupsthinly sliced shiitake mushrooms
4cupsthinly sliced button, baby bella, shiitake mushrooms or combination
1cupbrown rice
3tablespoonsgrated ginger
OPTIONAL SERVING INGREDIENTS
Soy sauce
Scallions
Cilantro
Chopped hot peppers
Extra grated ginger
Leftover cooked veggies
Tofu cubes
Instructions
The night before
Prepare the mushrooms and ginger, and store in the fridge.
In the morning
Add the water, mushrooms, rice, and ginger to your slow cooker. Cook on low for 7 to 9 hours.
To serve, place your chosen toppings on the table and let everyone make it their favorite way.