A non-dairy, light, fluffy and creamy congee that nearly resembles risotto! It is easy to digest and suitable for all seasons. We recommend having this as a nourishing, savory breakfast!
Non-dairy Creamy Mushroom Congee | 奶油蘑菇汤
VEGAN | GLUTEN-FREE | NUT-FREE
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1 cup of Dried Assorted Mushrooms
1 piece of Kombu
1 Dampness Reducing Culinary TCM Tonic Bag 祛湿药膳包
4-5 cups of water
2/3 cup Five Seasons TCM 10 Multigrain Rice and Porridge Mix or your own mix
2/3 cup of diced mixed fresh mushroom
1/2-1 cup of chopped leafy greens
Extra virgin olive oil
2 cups of mushroom broth
1 tbsp almond butter or tahini
2 tbsp nutritional yeast
Soy sauce, to taste
Pinch of brown sugar
The Mushroom Broth (makes 4 cups)
The Porridge (makes 4 cups)
Method for Broth
Boil 4-5 cups of water and steep 1 tonic bag in the water for 5-10 minutes. Discard the bag or prepare tea with the bag.
Method for Porridge
Wash the grains and soak them in water overnight. Long soaking time will make your porridge cook faster and easier to digest. Drain water before cooking.
Chop/dice greens and fresh mushrooms.
In a pot, heat olive oil and sauté the grain and mushroom for about 2 minutes. Add a splash of soy sauce at this time.
Add the broth and bring mixture to a boil.
Turn heat to medium-low and let simmer until it reaches porridge consistency. Stir constantly to prevent uneven cooking.
At the same time, dissolve almond butter or tahini in a little bit of hot water and add to the porridge. Stir to combine well.
Add in chopped greens to stovetop mixture at the end of cooking. Season with soy sauce or sea salt or miso and nutritional yeast. Sprinkle some brown sugar for another layer of flavor.
Taste and serve warm!
This is a very flexible recipe. You can use any chopped vegetables you like and adjust the consistency of porridge by adding or decreasing the amount of broth or liquid added.