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Kabocha Squash and Shaggy Mane Mushroom Congee
Talk about a bowl of beautifully golden autumnal comfort!
Combining sweet and tender kabocha (a Japanese squash), slippery-tender shaggy mane ink cap mushrooms (Coprinus comatus), and velvety congee (Chinese slow-cooked rice porridge) creates a delightful dish that you’ll come back to every fall.
Of course, if you can’t find kabocha or shaggy manes, you could always make this dish with honey butternut squash and enoki or oyster mushrooms, but if you come across a cluster of proud shaggy manes that haven’t gone to ink yet, it’s well worth sticking to the original ingredients.
As noted above, shaggy manes don’t last very long, quickly turning into black inky messes, so if you find some, I recommend cooking them the same day.
Congee can range from relatively soupy to thick enough to eat with a spoon—you can make it whatever consistency you prefer. It will also thicken substantially as it cools, so add a splash of stock or water when reheating leftovers.
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
- Yield4 servings
Ingredients
- ¾ cup uncooked jasmine or other long-grain white rice
- 7 cups chicken or mushroom stock, plus more as needed
- ½ teaspoon kosher salt, plus more to taste
- 1-inch piece fresh ginger, peeled and cut into thin matchsticks
- 1 small kabocha squash (about 2 pounds whole), peeled, seeded, and cut into ½-inch cubes
- 12 ounces fresh shaggy mane mushrooms, cleaned and trimmed
- Chopped fresh cilantro or thinly sliced scallions, to garnish
Preparation
Place the rice in a fine-meshed strainer and rinse under cold running water until the water runs mostly clear. Transfer the rinsed rice to a large, heavy-bottomed pot.
Add the 7 cups of stock, salt, and ginger. Bring to a boil over medium-high heat, stirring frequently to prevent the rice from sticking to the bottom of the pot.
Reduce the heat to low and simmer gently, partially covered, for 45 minutes. Stir occasionally, scraping the bottom of the pot to prevent sticking. The rice should begin breaking down and the liquid should become noticeably thicker.
Meanwhile, carefully cut the kabocha squash in half and scoop out the seeds and stringy flesh. Peel the squash with a sharp knife or sturdy vegetable peeler, then cut the flesh into ½-inch cubes.
Clean the shaggy mane mushrooms by gently brushing away any dirt or debris, using a little cold water if necessary. Pat dry, trim away the tough or dirty ends of the stems, and discard any specimens that have begun turning pink or black. Slice larger mushrooms crosswise into thick rings, leaving smaller mushrooms whole.
Once the rice has simmered for 45 minutes, stir in the cubed squash and mushrooms. Return to a gentle simmer and cook, partially covered, for another 20–25 minutes, or until the squash is completely tender and the rice has broken down into a thick, creamy porridge. Stir frequently during this stage, as the congee will thicken considerably and can stick to the bottom of the pot.
Use the back of a wooden spoon to gently mash a few pieces of squash against the side of the pot, allowing them to blend into the porridge while leaving plenty of cubes intact. If the congee becomes too thick, add additional warm stock or water, ¼–½ cup at a time, until it reaches your preferred consistency.
Taste and season with additional salt if necessary. Ladle the hot congee into bowls and garnish generously with fresh cilantro or sliced scallions. Serve immediately. Enjoy!
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