Turmeric Congee with Mixed Asian Mushrooms



  • 200g sushi rice

  • 2 cups vegetable stock

  • 6 cups of water

  • ¼ tsp turmeric

  • ½ tsp salt

  • ½ cinnamon quill

  • 1g star anise

  • 1 slice of orange peel

  • 100g wood ear mushroom

  • 100g shiitake mushroom

  • 100g enoki mushroom

  • 20g snow pea tendril

  •  2 Tbsp fried shallots

  •  ½ Tbsp soy sauce 

  •  ½ tsp sesame oil 


  1. Rinse your rice under cold water to get rid of the excess starch.
  1. In a medium sized pot, place the rice, vegetable stock, water, turmeric, cinnamon quill, star anise, orange peel, soy sauce and sesame oil. Bring to the boil and then turn down to low, letting the pot simmer for approx. 40min, while stirring occasionally to make sure it doesn’t catch on the bottom of the pot.
  1. Whilst your pot is simmering away, prep all your mushrooms by slicing the wood ear mushroom and tearing apart the shiitake mushroom and enoki. When there is around 10 mins to go with your rice, in a hot frying pan on high heat, drizzle olive oil and sauté the mushrooms for couple of min, check the seasoning to taste and serve atop your hot congee. Garnish with fried shallots, snow pea tendrils and some more soy and chili if desired!


Serves: 4 

Cooking time: 40min

Ingredients for Turmeric Congee with Mixed Asian Mushrooms

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