Mushroom & miso congee
Serves 4 CONGEE 5 dried shiitake mushrooms 1 cup ( 250ml ) boiling water 2.5cm knob of ginger , peeled and julienned 2 garlic cloves 1 celery stalk , chopped 3 spring onions , white parts chopped , green tops thinly sliced and set aside for topping 1 cup loosely packed coriander ( cilantro ) leaves , stems and roots reserved and washed ¼ cup ( 60ml ) peanut oil 1 tablespoon sesame oil 1 tablespoon white miso paste ½ cup ( 110g ) short-grain brown rice ½ cup ( 110g ) short-grain white rice Fine salt and freshly ground black pepper , to taste 75g ( 2½ oz ) mushrooms , sliced ( I used baby king browns )
SPICY BUBBLES 1 teaspoon Chinese five-spice ½ teaspoon chilli powder 1 teaspoon garlic powder 2 teaspoons crispy fried shallots , crushed ½ teaspoon fine salt 1 cup ( 30g ) rice bubbles Vegetable oil spray 2 cups ( 100g ) firmly packed baby spinach leaves Bamboo shoots and chilli oil ( optional ) A boiled egg ( optional )
1 . Steep the dried shiitake in the boiling water until cool .
2 . Use a stick blender or food processor to blend the ginger , garlic , celery , the white parts of the spring onion , the stems and roots of the coriander and the peanut oil to form a chunky paste .
3 . Fry the paste over medium heat in a large stockpot , stirring , until it becomes aromatic , around 5 minutes .
4 . Add in the sesame oil and miso and mix well for 2 minutes , until aromatic . Add the brown and white rice and combine .
5 . Drain the shiitake water into the stockpot , then slice the mushrooms and reserve . Add 10 cups ( 2.5 litres ) water and bring to a simmer .
6 . Reduce the heat to low and cook gently , stirring often , for 1 – 2 hours with the lid ajar , until the rice has completely broken down and become porridge-like . You may need to add more liquid . Taste as you go but season cautiously until the end – then go nuts ! Add the mushrooms about half an hour before done or at serving time .
7 . To make the spicy bubbles , combine the Chinese five-spice , chilli powder , garlic powder , fried shallots and salt in a small bowl and mix well . Place the rice bubbles in a large bowl and spray with oil . Toss well and spray again . Sprinkle the spice mix onto the rice bubbles and continue to toss .
8 . Add the spinach , if using , to the congee 5 minutes before serving , to wilt in the pot . Or – if you like it fresher – just pop the leaves in the bowls before serving and ladle congee on top .
9 . Serve with spicy bubbles , bamboo shoots and chilli oil if using , the tops of the spring onions and the coriander leaves .
© Dietitian Connection 31 Infuse | October 2023