Immune Fortifying Mushroom Congee

Bonus: watch and cook along with Gabe as he teaches us how to make immune fortifying mushroom congee. 

Ingredients

Mushroom Broth (1 quart)
Long Grain Rice (3/4 cup)
Advanced Immune Power (4 capsules)
Ginger (2" minced, divided in half)
Garlic (5 cloves minced, divided in half)
Sesame Oil (1 tbsp)
Astralagus (4" piece)
EVOO (3 tbsp)
Shiitake Mushroom (1/2lb)
Maitake Mushroom (1/4lb)
Radish (1/8 cup, sliced)
Lemon
Honey, maple syrup or sugar
Scallion (3, sliced)
Gomasio

Mushroom Congee

1. Heat 1 teaspoon sesame oil with ginger and garlic until aromatic.
2. Add rice and toast it. Add 4 cups mushroom broth + 2 cups water + 1tbsp soy sauce + opened capsules of Advanced Immune Power.
3. Simmer until rice is broken down to a porridge-like consistency, about 1 hour. Tip: wash and freeze your rice overnight to cut cooking time in half.
4. Season with salt and a drizzle of honey.

Pickled Radish

1. Slice radish and toss in lemon juice or rice wine vinegar. 
2. Sprinkle with salt and a drizzle of something sweet (honey, maple syrup).

Sautéed Ginger Mushrooms

1. Over medium heat, add 2 tbsp sesame oil. 
2. Add sliced mushrooms evenly to pan and let sit for 3 minutes.
3. Toss when golden brown then cook for another minute.
4. Add ginger and garlic and scallion, cooking for one minute. 
5. Add 1 tablespoon of soy sauce and a squeeze from half a lemon. 
6. Add salt then remove from heat.

To finish, portion congee into the bowl, top with mushrooms, pickled radish and gomasio. Enjoy!

Reviewed by Gabe Kennedy

 Co-Founder of Plant People, Gabe Kennedy is an acclaimed chef and entrepreneur. Growing up in a house of healers and herbalists, he is passionate about the power of food as a tool for health, and actualized this passion and belief system into his company, Plant People. Named to Forbes 30 under 30 Gabe has shaped menus and cooked his way around the world with his mission to promote a more communal, green and healthy world.

 Gabe is a graduate of The Culinary Institute of America and Cornell University School of Hotel Administration. You can learn more about his work at his website.