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Mushroom Congee Recipe (with Video)

Sesame-free, Soy, Tree nut free

Discover our Mushroom Congee Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 6h | Cook 15min


- 1 cup short grain white rice
- 2 cup dried shitake mushrooms
- 1 Shallot, finely diced
- 1 tsp Ground ginger
- 1 Green onion, white and green ends separated
- 1 Tbs Vegan fish sauce
- 1 Tbs Soy sauce
- 0.125 tsp Black pepper
- 1 Tbs Mushroom seasoning
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1. This step is highly recommended to be completed the night before or 6 hours before cooking. Wash 1 cup of white rice until the water runs clear and there is no longer starch. Add the rice to a freezer-safe container and freeze for at least 5-6 hours. This method will help cook the rice to the right consistency.
2. Soak dried mushrooms in 1.5 cup of water for about 20 minutes. Save the mushroom soaked liquid to add to the pot later and slice the rehydrated shitake mushrooms.
3. Heat up a 2 quart pot and add oil. Add the shallots, white ends of the green onion, and garlic. Saute for a couple minutes before adding the sliced mushrooms. Season with fish sauce, soy sauce, black pepper, and mushroom seasoning. Cook for a few minutes before fishing out a few pieces of mushrooms and reserving it for garnish. Add the frozen rice, mushroom liquid, and 5 cups of water. Turn up the heat until it boils and turn it down. Simmer for 15 minutes with the lid partially covering the pot.
4. Garnish with leftover mushrooms, green onion and cilantro.

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