Oat Congee with Seared Shiitake Mushrooms

200g steel-cut oats (pinhead oats)
2 tablespoons avocado oil
1.5 litres vegetable stock
1 thumb-sized piece ginger
2 spring onions
½ sweet potato, finely diced
Pinch sea salt
Pinch white pepper

For the Topping

200g shiitake mushrooms, sliced
1 tablespoon avocado oil
1 spring onion, finely sliced
1 red chilli, finely sliced
1 teaspoon light soy sauce

To Finish

Light soy sauce, to taste

PREPARATION

1. Place the steel-cut oats in a bowl and mix with the avocado oil, then leave to soak for 1 hour.

COOKING

1. Pour the vegetable stock into a large saucepan and bring to the boil over high heat.
2. Add the soaked oats, then reduce the heat to a gentle simmer.
3. Finely slice the ginger and cut the spring onions into large pieces, then add them to the stock.
4. Season with a pinch of sea salt and white pepper.
5. Finely dice the sweet potato and stir it into the simmering oats.
6. Cook gently for 1½ hours, stirring occasionally, until the oats break down into a creamy congee.
7. While the congee cooks, slice the shiitake mushrooms and prepare the spring onion and chilli garnish.
8. Heat the avocado oil in a frying pan over high heat until hot.
9. Add the mushrooms and sear until golden with lightly charred edges.
10. Stir a spoonful of congee into the mushrooms and cook briefly to glaze them.
11. Spoon the congee into bowls, top with the mushrooms, spring onion and chilli, then finish with a drizzle of light soy sauce.

School of Wok Tips

• Soaking the oats in oil helps keep them separate and creates a smoother texture.
• Sweet potato naturally thickens the congee while adding sweetness and nutrients.
• Sear mushrooms over high heat to retain their moisture and flavour.
• Stir occasionally during cooking to prevent the oats catching on the bottom of the pan.

FAQs

Can I use rolled oats instead of steel-cut oats?
Steel-cut oats give the best texture, but rolled oats can be used with a much shorter cooking time.

Why add sweet potato?
It helps thicken the congee naturally while adding subtle sweetness and extra nutrition.

Can I add other toppings?
Yes, tofu, soft-boiled eggs, greens or other mushrooms all work well with this congee.