Simple to cook, yet full of flavour, many consider Mushroom Congee to be the perfect evening meal.
Craving this warm and nourishing dish tonight? Discover our easy vegan recipe below! It’s all part of our Panasonic Rice Cooker recipe series.
Serves 4
Mushroom Congee Ingredients
1 measuring cup jasmine rice
6 dried shiitake mushrooms
5cm ginger, sliced
1 garlic clove, peeled and bruised
1 tsp salt
Soy sauce, to serve
White pepper, to serve
Fried shallots, to serve
Finely sliced spring onion, to serve
Coriander leaves, to serve
Chilli oil, to serve
Mushroom Congee Method
1. Place the mushrooms in a large heatproof bowl or jug. Cover will boiling water and let soak for 30 minutes. Slice the mushrooms and keep the water.
2. Remove the pan from your Panasonic 8 Cup Induction Heat Rice Cooker, place the rice inside and wash 2-3 times, or until the water is mostly clear. Make sure the outside of the pan is dry and place it back inside the rice cooker. Fill the pan with the mushroom water and top up with extra water until you reach ‘1’ on the congee scale. Add the mushroom slices, ginger, garlic and salt, give a gentle stir to combine. Close the lid, select ‘congee/soup’, change the time to 50 minutes and press start.
3. When the rice cooker beeps, press stop and open the lid. Use the congee spoon to evenly divide between 4 bowls, and top with soy sauce, white pepper, fried shallots, spring onion and chilli oil.
More Panasonic Rice Cooker Recipes
Discover more outstanding dishes from our Panasonic Rice Cooker recipe series!