Mushroom Oat Lugaw/ Congee
My Mushroom Oat Lugaw is not only super quick to make but it’s so nutritious and delicious!
I made mine using leftover bone stock but you can easily make this recipe vegan/veggie by using a home made or normal vegetable stock!
I’m not a massive fan of sweet porridge- I almost envy those who can eat that for breakfast- It just doesn’t do it for me! Congee is a Asian staple throughout all the countries, all varying in flavours and cooking methods. In the Philippines it is done with rice, usually with Chicken but this recipe is half the cooking time and also half the calories as you are using Oats! I hope you enjoy this recipe as much I enjoyed eating it and sharing it with you all!
Soft boiled egg
1 cup of Oats
300ml of hot stock
Dried Porcini mushrooms/ or 1 tsp Porcini powder/Mushroom stock ( I use Get Funghi)
1 clove of garlic chopped
1 small onion finely diced
1 tbsp of fresh ginger sliced
Garnishes: Chopped spring onion, dried crispy onion, chilli oil, toasted sesame seeds.
Before you start- make sure you have boiled your egg ready and if you are using dried mushrooms- soak it in a bit of hot water or hot stock for at least 20 mins as this will be added to the Lugaw when cooking for flavour. Ignore this if you are using Porcini powder.
In a small sauce pan fry your mushrooms with a little bit of oil until they are brown. Once cooked, take out of the pan and keep to one side.
Add your chopped garlic and onion into the pan.
When you start to smell your garlic cooking, add half the sliced ginger. Saute for a minute or so.
Now add your Oats, mixing the onion garlic and ginger mixture well, before topping with stock. Add your Porcini powder/soaked Porcini mushrooms/Mushroom stock in the pan too.
Turn the heat down and stir the oats, adding water if you feel it is too dry.
This wont take long to cook so keep an eye on the oats as it will only take about 10-15 mins to cook. Once the oats are cooked take off the heat and assemble.
Put half of the cooked mushrooms in and the other half of sliced ginger into the pan and mix. Taste and season with salt and pepper if needed.
In a bowl, put your Lugaw in and top with your soft boiled egg, leftover mushrooms and garnishes of your choice. I love spice so a splash of chilli oil is recommended and crispy onions for texture!