Congee with mushroom ragout

Congee with mushroom ragout

Total: 9 hr 15 min. | Active: 1 hr
vegan, lactose-free
Nutritional value / person: 454 kcal
, Fat: 16 g
, Carbohydrate: 56 g
, Protein: 17 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Prepare the rice

200 g jasmine rice

Nuts and seeds

40 g unsalted peanuts
10 g hazelnuts
10 g sesame seeds


200 g carrots, strips cut off using a peeler
1 tbsp apple vinegar
2 pinches salt

Mushroom ragout

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
600 g oyster mushrooms, torn into pieces
1 dl soy sauce
½ dl water
1 tbsp miso paste
1 tsp sugar
1 organic lemon, use grated zest


1 tsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 red chilli pepper, finely chopped
1 cm ginger, finely chopped
½ tsp salt
7 dl water


1 tsp olive oil
100 g washed, prepared kale


4 tbsp kimchi
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How it's done

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Prepare the rice

Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Place the rice in a bowl, cover the rice with cold water, cover the bowl and leave to stand for approx. 8 hrs. or overnight.

Nuts and seeds

Spread the peanuts, hazelnuts and sesame seeds on a baking tray lined with baking paper.

Toast in the oven

Approx. 15 mins. in the centre of an oven preheated to 160 °C. Remove the nuts and seeds, set aside.


Place the carrots in a bowl, add the vinegar and salt, mix. Cover the carrots and set aside.

Mushroom ragout

Heat the oil in a non-stick frying pan. Briefly fry the onion and garlic. Add the mushrooms and cook for a further 5 mins. Pour in the soy sauce and water, add the miso paste and sugar, mix, simmer for approx. 5 mins. Remove the pan from the heat. Mix in a little lemon zest, set aside the remainder of the zest.


Heat the oil in a pan. Sauté the onion, garlic, chilli pepper and ginger for approx. 5 mins. Drain the soaked rice in a sieve, add with the salt, cook briefly. Pour in the water, bring to the boil while stirring. Reduce the heat, simmer the rice for approx. 20 mins., stirring occasionally to form a thick, creamy rice porridge. Mix in the reserved lemon zest.


Heat the oil in a frying pan. Fry the kale for approx. 3 mins., set aside.


Plate up the congee in deep dishes or bowls. Top with the kimchi, mushroom ragout, kale, carrots, nuts and seeds.


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