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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!


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