• 1 cup short grain rice – wash and soak for 30 mins
• 5 cups mushroom stock
• ½ tsp salt
• 1 tablespoon soy sauce
• 2 pieces king oyster – sliced into even chunks
• 8 ounces thinly sliced shiitake mushrooms
• 1 -1″-piece ginger, peeled, thinly sliced
• Sesame oil

• In a medium pan, add in 1 tsp sesame oil and sauté both types of mushrooms and ginger for 5 minutes.
• Add in a pinch of salt, soy sauce and cook for a couple more minutes, until mushrooms are slightly softened.
• In a deep based pot, drizzle in 1 tsp sesame oil and toss the rice in the pan lightly.
• Add in mushroom stock and bring to boil.
• Lower the heat and cover. Stir occasionally to prevent porridge from sticking.
• Continue to cook for 20 – 25 mins, or until it reaches a creamy consistency.
• Add more stock if necessary.
• Add in cooked mushroom (after you removed ginger from mushrooms).
• Continue to simmer for another 10 minutes.
• Serve warm.

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