CC license

Dehydrated shitake mushrooms have a stalk that doesn't soften on rehydration. Instructions invariably direct you to remove and discard the stalk.
The thing here is to allow the stalks to dry again and store them until a suitable quantity is collected. These re-collected stalks need to be very dry before storage, either by oven drying  at a low setting or out in the sun for the day. This is then the starting material.

  • 50g dried mushroom stalks
  • 4 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced lengthways
  • 2 teaspoons crushed dried chillies
  • ½ teaspoon sugar
  • pinch of salt
  • peanut oil to fry garlic & shallots

  1. Place your quantity of stalks into a mortar and pound them with a pestle until they appear to be floss like. Alternatively you can place them in a food processor and render them into a coarse powder.
  2. Place some oil in a saucepan,  heat and fry the sliced shallots and sliced garlic until golden brown.
  3. Remove the cooked garlic and shallots and set them aside. They will be returned to the cooking mixture shortly.
  4. Take  3 Tbsp of the used cooking oil back to a pan and fry the mushroom stalk floss. Keep stirring the whole while to prevent burning. When golden add the chillies, salt and sugar.
  5. Stir the contents over the heat until the chillies become fragrant.
  6. Return the shallots and garlic to the stalks and mix well.
  7. Remove from the heat and allow to cool.
  8. Transfer the mixture in oil to a re-sealable storage jar. Label with the date and refrigerate.

    Return to page showing other congee recipes