Vegan Mushroom Floss with Congee (Rice Porridge)

Been missing having meat floss in your porridge? Make your own vegan mushroom floss in 30 minutes with just one main ingredient: oyster mushroom stems! Your vegan morning porridge has never tasted this good.

As it turns out, mushroom floss has a pretty distinct aroma and taste (that amplifies even more once the mushrooms are dehydrated. Funny enough, the flavor of the mushroom floss reminds me of those dried shredded squid snacks.

Because the mushroom floss is made entirely of mushrooms, the texture is still slightly chewy (not completely flaky like regular meat floss). It is also worth noting that the since mushrooms absorb moisture from the air, they will gradually soften. This is true even if you kept it in an airtight container. So, the mushroom floss is best enjoyed immediately!


A Simple Congee

When I think about a comforting, warming breakfast, congee usually springs to mind. When cooked properly, the congee is smooth and creamy with a hint of ginger. Of course, the recipe I’m showcasing today is just a basic congee. I personally also love to add some miso and shiitake dashi broth to the congee as a finish.


Vegan Mushroom Floss with Congee (Rice Porridge)

5 from 1 vote
Recipe by George L. Course: BreakfastCuisine: TaiwaneseDifficulty: Medium
Servings

2

servings
Prep time

5

minutes
Cooking time

30

minutes

Meat-less meat floss made with king oyster mushrooms.

Ingredients

  • Mushroom Floss
  • ~100 g king oyster mushroom stems

  • 1 tablespoon soy sauce

  • Congee (Rice Porridge)
  • 1.5 cups uncooked rice

  • 4-6 cups water

  • 1 inch fresh ginger, peeled

  • hot oil, to serve

  • 1 sprig parsley, to serve

Directions

  • Prepare the Mushroom Floss. First, cut off the mushroom caps*.
  • Let the mushroom stems soak in warm water for around 5 minutes (to soften). After 5 minutes, take the mushroom stems out of the water and squeeze out the liquid absorbed by them.
  • Using a fork, shred each stem finely.
  • Add the shredded mushroom stems into a cold pan, and heat the pan up on high heat to draw out moisture from the mushrooms. Be sure to pay attention to the mushroom shreds so they don’t burn! This is also a good time to pre-heat the oven to 400 degrees F (204 degrees C).
  • Once the moisture has mostly evaporated, add the soy sauce and cook for one more minute. Spread the shredded mushroom stems on a parchment-lined baking tray and bake for 12-14 minutes, or until dry and crumbly.
  • At the end of the baking process, the mushroom floss should look like this!
  • Prepare the Congee (Rice Porridge).* In a medium-sized pot, add the uncooked rice and water. Cook the rice on medium-high heat while constantly stirring. This will take 30-40 minutes of stirring. once the rice achieves a gluey consistency and the liquid appears to be thickened, the porridge is done! (Bonus: for an extra smooth Congee, blend up the rice in a food processor and add it back to the pot to finish cooking).

Notes

  • Mushroom caps can be reserved for stir-fry’s and other dishes such as Dry-Fried Green Beans.
  • The mushroom floss does not retain its dry, crumbly texture for more than one day, since mushrooms tend to absorb moisture from the air. Thus, mushroom floss is best enjoyed immediately!
  • If you are doing the whole recipe in one go, I suggest you start on the Congee while the mushroom floss is cooking and baking!

Did you make this recipe? I’d love to see your recreations!

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