EXOTIC MUSHROOM CONGEE

A Tom Douglas® Recipe

INGREDIENTS

• 1/2 cup Niko Niko Rice 
• 2 cups cold water 
• 2 tablespoons neutral oil 
• 2+ teaspoons 'Rub with Love' Exotic Mushroom Rub
• 10 slices of dried mushroom 
• 5 slices of fresh ginger 
• 3 tablespoons leeks, minced 
• 1 teaspoon sesame oil 
• 1 tablespoon soy sauce 
• 2 tablespoons black vinegar 
• 2 tablespoons chili crisp (we love Kari Kari garlic chili crisp)
• 1 package hon shimeji mushrooms
• 2-4 teaspoons fried shallots, for garnish 
• Green onion, chopped for garnish 
• 4 sprigs of cilantro, for garnish 
• Pinch of salt and pepper 
• Frozen Chinese Doughnut 

DIRECTIONS

1. Heat leeks, ginger, and hon shimeji mushrooms in medium sized pot over medium heat until mushrooms are cooked through. 
2. Add water, dried mushrooms, and Exotic Mushroom Rub to the pot, giving the pot a good stir. 
3. Bring mixture to a boil. 
4. Remove dried mushrooms from the pot and transfer to a bowl. You will be using the dried mushrooms for your sauce later. 
5. Add rice to medium sized pot, then turn heat down to a medium-low, keeping a low simmer. 
6. Cover and cook for about 15 minutes. 
7. Texture should be like a porridge. 
8. Uncover pot, season with salt and pepper. Do not over season your congee since you will be adding condiments and toppings. 
9. Continue cooking for another 5 minutes, add more water if congee since you will be adding condiments and toppings. 
10. Continue cooking for another 5 minutes, add more water if congee looks too thick.

 Make the Sauce: 

1. In the small bowl with the dried mushrooms, add 2 tablespoons chili crisp, 1 tablespoon soy sauce, 2 tablespoons black vinegar.  Stir and set aside. 

Serving the Congee: 

1. Pour congee into serving bowls. 
2. Garnish congee with sauce, sprinkle with Exotic Mushroom Rub, sprig of cilantro, chopped green onion and fried shallots. 
3. Serve with heated Chinese Doughnut.

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