Best Wild Mushroom Congee Recipes | Pamela's Cooking With Love| Flavour Network

Ingredients

• 1 pound shiitake mushrooms, sliced
• ½ cup dried shiitakes, washed (no need to rehydrate)
• 4 cups cleaned mushroom stems (from any mushrooms)
• 2 medium yellow onions, quartered
• 2 cups chopped leeks, dark, light green and white parts, washed well
• 3 garlic cloves
• 3 one-inch knobs ginger, peeled and smashed
• 2 four-inch kombu sheets
• 5 litres water
• 2 tsp neutral oil, such as vegetable, grapeseed or canola
• 2 small yellow onion, finely diced
• 4 cups mixed wild mushrooms (such as oyster, shimeji, trumpet, shiitakes, porcinis or morels), sliced
• 6 garlic cloves, minced
• 1 to 2 Tbsp minced ginger
• 2 tsp salt, plus more, to taste
• 1 cup short-grain white rice, rinsed until the water runs clear
• 12 to 16 cups mushroom stock, depending on desired thickness
• White pepper, to taste
• Micro scallions, optional
• Micro cilantro, optional
• Fried shallots, optional
• Sichuan chili crisp, optional
• Thinly sliced scallions, optional