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Mushroom Ginger Steel-Cut Oat Congee Recipe

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Mushroom Ginger Steel-Cut Oat Congee Recipe


Photos by Kate Lewis

This recipe for Mushroom Ginger Steel-Cut Oat Congee comes from OATrageous Oatmeals. I bet you already guessed that, right?

What’s congee? Traditionally it’s a thick stew made of rice that’s cooked with extra water to create a porridge. Oats do the same thing here and I think it adds a bit more texture.

Print Recipe
4.31 from 13 votes

Mushroom Ginger Steel-cut Oat Congee

Served in a bowl, Congee is a thick Asian comfort food that can soothe a sore throat or just make you feel better after a bad day. This recipe makes enough for two but feel free to double or triple if you’re feeding more or want to keep some in the fridge for the duration of your cold. The mushrooms and ginger are great for getting your immune system back on track.
Servings: 2 servings
Author: Kathy Hester

Ingredients

  • 3 cups 710 ml vegetable broth or vegan chick'n broth
  • 1/2 cup 48 g steel-cut oats
  • 1/2 cup 35 g minced mushrooms (shiitakes are great)
  • 1/4 cup 27 g minced carrot or sweet potato
  • 1 tablespoon 6 g grated ginger
  • hot pepper flakes to taste
  • 1 teaspoon soy sauce
  • 1/2 teaspoon rice wine vinegar
  • salt to taste

Instructions

  • Bring the broth, oats, mushrooms and minced carrot or sweet potato to a boil in a medium pot.
  • Lower the heat to medium-low and add in the ginger, soy sauce and vinegar.
  • Cook for 15 to 20 minutes until the oats are cooked and the stew becomes thick.
  • Before serving, add salt to taste and spice with hot pepper flakes.
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Here’s what some of my favorite authors had to say about OATrageous Oatmeals:

“Kathy Hester has done it again. In this fabulous new cookbook she transforms the modest little oat from understated to remarkable!” -Allyson Kramer, author of Sweet Eats for All and Great Gluten-Free Vegan Eats

“Wow! I’m so impressed with this new cookbook! Kathy definitely takes the “ho-hum” out of oatmeal. In addition to the breakfast staples, breads and desserts made with oats, you will find homemade pantry staples for vegan cooking, gorgeous soups and hearty stews, burgers, meatless loaves—all made with lots of international flair and very little fat. Honestly, I can’t wait to cook my way through this book!”—Bryanna Clark Grogan, author of World Vegan Feast; vegan chef and cooking teacher; blogger

“If you thought oats were just for breakfast or cookies, prepare to be dazzled. Kathy Hester has taken the humble grain to new heights in this collection of savory and sweet oat recipes that include blackberry mojito refrigerator oats, steel-cut oat sausage crumbles, oat dosas with coconut chutney, and much more.” —Robin Robertson, bestselling author of Vegan Planet, Quick-Fix Vegan, One-Dish Vegan and many more

“I absolutely adore Kathy Hester’s amazingly creative and delicious recipes using oats. She will have you thinking of oats in brand new ways, and you will suddenly want to buy them in bulk. Thank you, Kathy!” —Julie Hasson, author of Vegan Casseroles, Vegan Pizza, Vegan Diner and more

 

 

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Comments

  2. Maria says

    Wow, Kathy, that congee looks great! When it cools off around here, I’m definitely trying that. Thanks, and congrats on the new book!

    Reply

  3. Mary Sy says

    I’m excited to try this soup. I’very never used oats in savory dishes.

    My measuring cups and spoons have seen better days. I’d love to win new ones.

    Reply

  7. KathyD says

    I think the oddest thing I’ve made with oats was a mock meat. I can’t remember how it turned out or where I got the recipe. I eat oats just about every day for breakfast, though.

    Reply

  9. Tierney says

    My husband loves breakfast oatmeal with peanut butter and Hershey’s kisses stirred in. It’s more of a dessert, though!

    Reply

  15. Michele W says

    I love oatmeal for breakfast but have also been known to add it to my smoothies. Never thought about adding it to savory dishes until I saw this cookbook.

    Reply

  16. Michele W says

    I love Oxo tools and just got their mandoline. It’s a tough choice but if I had to pick the one I like most of the ones shown here it would probably be the scoop because it’s so versatile. It could be used for ice cream, making cookies, vegan “meat”balls and burgers, and I’ve seen people use scoops to fill cupcake/muffin tins.

    Reply

  22. EMC says

    My craziest oat dish? It only consists of part of the recipe, but I made a savory herb-infused gluten-free waffle using oats and buckwheat. Tasty!

    Reply

  24. Marcy says

    I’ve been replacing all of my old tools withOXO as they die. I love my OXO nutmeg grater. My next purchase will be the OXO cherry pitter.

    Reply

  25. Judy says

    Oxo vegetable peeler was my 1st piece so many years ago and still my favorite. Then my whisk, then my bowls. I am a oat fan and the congee looks amazing thank you for running this chance to win!

    Reply

    • Bobby says

      I just made this and it is wonderfull! A couple of revisions, though. A little garlic goes well and fish sauce really kicks it up a notch. Don’t be afraid of the fish sauce. The foul smell disappears and it really ups the umami flavor. Chicken bone broth is good too.

      Reply

      • Kathy Hester says

        To veganize his suggestions I would add some tamarind paste which I use whenever fish sauce is called for, or some nuttritional yeast or your favorite vegan chicken-less broth.

        Reply

  27. Jaime says

    I have the very large cutting board. I can chop everything on one board without having to dirty another dish, and it fits over my sink so if I’m running short on space I can still chop.

    Reply

  28. Marissa says

    My measuring spoons have all the numbers rubbed off of them and some are missing, it’d be great to get a new set!

    Reply

  31. Deb E says

    I do love OXO tools with the stiff hands I sometimes have. My fave gets the most use and that’s my bowl with a small handle to hold on to. It keeps it from flying across the room sometimes! Love them all though.

    Reply

  32. Deb E says

    My craziest dish was a potato topped with oats that looked a little odd and probably didn’t taste that great but I just love a good crunchy granola/oat topping. Maybe I’ll try oats and cheese topping on my potatoes next time!

    Reply

  41. Lauren Kage says

    That tea strainer could really come in handy.

    Thanks for posting this recipe; I have everything for mushroom congee at home–that made dinner planning super easy.

    Reply

  42. Amanda H says

    I really really need new measuring cups and a garlic press – tools that I just don’t want to go out and buy but using the ones I have until I can’t anymore ha ha.

    Reply

  43. Amanda H says

    Craziest dish I ever made with oats was adding them to my morning smoothie – adds a crazy filling quality and great texture. Not too crazy but different enough that you wouldn’t think of it as something to do normally.

    Reply

  44. Heather says

    I make overnight oats in my slow cooker almost every other day. I love oats in all its forms and I can’t wait to check out your book! I also happen to be a fan of OXO products. Their mandolin slicer is extremely convenient. 🙂

    Reply

  52. T says

    I just made a double batch! It’s heavenly! Added a little nooch and extra soy sauce for a beefy flavor boost.

    As for crazy oats uses, oh man, everything! Skin treatments for psoriasis. Milk. Desperate egg replacer. Pancakes, cakes, all manner of baking including countless loaves or veg burgers. I have crazier plans for oats that include a cheese recipe lol.

    Thanks for the great recipe post! I have been looking for a clear and concise English language congee recipe for more than a year!

    Reply

  53. Jake says

    I’m confused by why the article talks about steel cut oats, but the actual recipe uses rolled oats. The two are very different.

    Reply

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