Ingredients

• 6 cups Broth, Water or a combination (48 oz)
• 1 cup Old Fashioned Rolled Oats
• ½ tsp Salt
• 1 large garlic Clove
• 1-inch piece Ginger

• 1 ½ cups sliced Shiitake Mushrooms
• 2 Tbsp Oil (olive oil or any neutral flavored oil will work)
• 2 tsp Soy Sauce

• sliced Scallions
• Chili Crisp

Instructions

1. Peel garlic clove and ginger. Using the side of a chef's knife, gently smash them to slightly break them open. This will help infuse their flavor into the congee.
2. Bring all congee ingredients to a boil in a medium-sized pot, then turn down to low. Cook on a very low simmer for 1 ½ hours uncovered. Stir occasionally to break up any film that might form on the top.
3. Remove garlic and ginger and season to taste with salt.

1. Slice mushrooms and remove any woody stems. Heat a sauté pan over medium-high heat and add oil.
2. Add mushrooms and cook until they begin to turn a golden color. Add soy sauce at the very end of cooking.
3. Taste and adjust seasonings as needed, adding more soy sauce or a pinch of salt.
4. Serve congee with mushrooms, sliced scallions and chili crisp to your liking