Mushroom Porridge

Name: Mushroom Porridge
Total time: 3000 s
Yield: 3 Persons
Cuisine: American
Ingredients: 1 cup short grain rice – wash and soak for 30 mins; 5 cups mushroom stock; 1/2 tsp salt; 5 grams ginger; 1 punnet shimeiji mushroom; 1 tsp. Sesame oil

Chef Marie Ruth Roman @mruthroman01

Philippines

I use short grain type. There is also a certain depth of flavor infused in the ingredients and rice porridge. I’m guessing the porridge is cooked in a stock instead of water and the ingredients are cooked separately before adding into the porridge. Not forgetting the generous usage of my favorite aromatic toasted sesame oil.

Chef Marie Ruth Roman @mruthroman01

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Ingredients

50 minutes

3 Persons

1 cupshort grain rice – wash and soak for 30 mins
5 cupsmushroom stock
1/2 tspsalt
5 gramsginger
1 punnetshimeiji mushroom
1 tsp.Sesame oil

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Steps

50 minutes

1

In a medium pan, add in 1 tsp sesame oil and sauté both ginger then mushrooms.
2

Add in a pinch of salt and cook for a couple mins, until slightly softened.
3

In a deep based pot, drizzle in 1 tsp sesame oil and toss the rice in the pan lightly
4

Add in mushroom stock, kelp and bring to boil.
5

Lower the heat and cover. Stir occasionally to prevent porridge from sticking.
6

Continue to cook for 20 – 25 mins, or until it reaches a creamy consistency.
7

Add more stock if necessary.
8

Continue to simmer for another 10 mins.
9

Season with some salt and sesame oil.
Serve warm and garnish with dried parsley or toasted garlic!