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Vegetarian Mushroom Porridge
Rate this recipeMushrooms are rich in trace elements and vitamins that are very good for the heart and the excretory system, and help fight ageing. They're a popular ingredient in hotpots and stir-fries. For a change from your everyday meals, our Vegetarian section shows you how to make a delicious mushroom porridge that will give your whole family something new to enjoy!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
75 minutes
Servings
2
Level
Medium
Ingredients
Rice
100 g
Carrot
2 piece
Water
1 l
Spring onions
2 stalk
Mushrooms
200 g
Implementation Steps
01
Wash the rice, then put it in a pot with 1 litre of water and a little salt. Cook until the grains swell and soften.
02
To save time, buy ready-cleaned mushrooms at the market. Soak them in salted water for about 20 minutes, then rinse with clean water. If you want to be extra careful, use a small knife to scrape off any bits at the base of the mushrooms where straw may remain. Then cut the large mushrooms into halves or quarters, depending on the size of the ones you've bought.
03
While the rice is cooking, heat some oil in a pan, stir-fry the carrot first, then add the remaining seasonings and stir briefly. Season the mixture with a little salt and seasoning powder. Peel and finely chop the shallots for frying in the oil. Wash and finely chop the spring onions and coriander.
04
When the porridge has bubbled for a good while, the grains are soft and the porridge is thick, add the stir-fried mushrooms and stir well. Let the porridge boil 2 or 3 more times, adjust the seasoning and turn off the heat. Top with spring onions and coriander and sprinkle with a little pepper. It's better eaten hot than cold.
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