Skip to main content

Mushroom-Ginger Oat Congee for #FoodieExtravaganza

Welcome to the Foodie Extravaganzav. January 2015 = All About Oats

We are a group of bloggers who love to blog about food!  Each month we will decide on an all-famous National Monthly Food Holiday in which we will base our recipes around. This month the ingredient is oatmeal. Get excited!! We hope you all enjoy our delicious oatmeal treats this month and come back to see what we bring for you next month.  If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

This month's #FoodieExtravaganza is twice as much fun. You get the usual collection of recipes from the group's bloggers. Plus you have a chance to win an oatmeal cookbook.

When Kathy Hester found out that we were focusing on oatmeal, she offered a copy of her cookbook OATrageous Oatmeals as a giveaway. So awesome. And she offered a few of her recipes for us to use in this month's posts. Thanks so much, Kathy.

I was inspired by her Mushroom Ginger Congee recipe because I wanted to try my hand at a savory oatmeal.

Congee is a thick savory porridge, typically made with rice, I think. But Kathy makes hers with rolled oats. It was delicious. I was so excited to find yellow canary mushrooms and bluefoot mushrooms when I decided to make this; I used those exotics in addition to the shitakes.

My littlest Kitchen Elf's response: "I like this much better than your sweet oatmeals, Mommy." I guess I'll be making it more frequently. It's so easy and so fulfilling. I can't believe I've never tried this before!

adapted from OATrageous Oatmeals by Kathy Hester 

Ingredients makes 5 small servings
For the Congee
  • 2 carrots, diced (I used one orange and one purple carrot)
  • 2 green onions, cleaned and thinly sliced
  • 1 T grated ginger (I used some lightly dried ginger from Gourmet Garden Herbs & Spices*)
  • 1/2 t chili peppers (I used some lightly dried chili from Gourmet Garden Herbs & Spices)
  • 1 T butter
  • splash of olive oil
  • 5-1/2 C organic chicken broth
  • 1 C rolled oats
  • 1-1/2 C sliced mushrooms (I used a mixture of canary oyster mushrooms, oyster mushrooms, bluefoot mushrooms, and shitakes)
  • 1 T soy sauce
For Garnish
  • soy sauce
  • green onions
  • micro kale
  • black sesame seeds
  • hot sauce

Place the carrots, green onions, ginger, peppers, butter, and olive oil in a medium saucepan that's large enough to hold at least 7 cups of liquid. Cook till the carrots are fork tender.

Add in the broth, oats, mushrooms and soy sauce. Bring to a boil, then lower the heat to a simmer. Cook for 20 to 25 minutes. The oats will be cooked through and the stew beginning to thicken.

To serve, drizzle with soy sauce and provide green onions, micro kale, and black sesame seeds for garnish.

*Full Disclosure: I received complimentary products from  Gourmet Garden Herbs & Spices for the purpose of review. Feel free to use whatever herbs you have on-hand. I received no compensation for this post. All comments are 100 % accurate and 100% my own.

Here's What Everyone Else Made...check them out HERE.

Here's the Giveaway...
The oat-guru Kathy Hester has been so generous in donating one of her books to one of our lucky Foodie Extravaganza readers. You can find recipes such as Steel-cut Oat Sausage Crumbles, Chickpea Veggie Soup, and Blackberry Mojito Overnight Oats. Wish I could win...

a Rafflecopter giveaway
Terms & Conditions: This giveaway is open to residents of the United States and Canada only, age 18 and older. The OATragous Oatmeals Cookbook giveaway runs from Wednesday, January 7, 2015 12:00am ET through Thursday, January 15, 2015 12:00am ET. Winners will be randomly chosen and announced on January 16, 2015. Winners will also be contacted by email and will have 24 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen.

And In Case You Can't Wait...
If you are interested in purchasing a copy of the book for yourself, I have included an affiliate link on amazon for your convenience (below). If you are uncomfortable using the affiliate link, feel free to visit amazon on your own and search for "OATrageous Oatmeals."


  1. I'd never heard of congee before so its nice to come across a recipe for something I didn't know existed. Mushrooms are a favourite food of mine so this meal would appeal to me a lot.

    1. Thanks, Laura. We had a friend over and his mom emailed me asking for the recipe. It was a hit all around.

  2. Sounds AMAZING! I've never heard of congee before - I actually received a copy of the OATrageous Oats from a giveaway a month or so ago and need to dig into the book and get more creative in the kitchen with oats. Your recipes always inspire. :)

    1. Oh, Rebekah, I'm jealous. I'm just making my way through the shared recipes for this project. I might have to order the book though.

  3. I went a similar route with the oats (lugaw - the Filipino version of congee). I love the idea of a mushroom congee. I'm going to have to try that next!

  4. What a great recipe discovery for me. Thanks

  5. This has got to be one of the most warming ideas ever! I'm such a sucker for congee and have never even thought to try it with oats before. Great share, I'm keeping this one on file for sure! Lovely to "meet" you here!

    1. Nice to meet you, too, Ala. Thanks for commenting.

  6. This is the very recipe I made as part of the book blog tour and we LOVED it! Seriously good stuff. How great that your Kitchen Elf liked it too!

    1. Both my kitchen elves...and our friend who was over for a visit! It was a hit.

  7. I've never heard of congee before, it sounds so interesting!

  8. This sounds really interesting and I love all of the colors in your dish. I haven't heard of this before. Kathleen @ Fearlessly Creative Mammas

  9. How unique! Glad your adventurous eaters enjoyed it.

  10. I love congee and am totally intrigued by this recipe! I love mushrooms too ... so I guess this is going on my to-make list now!


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur