Mushroom Porridge

I don’t know if you have heard of mushroom porridge. The preparation of this porridge is quite simple and the ingredients are not difficult to find. Let me introduce it to you in detail.

Mushroom Porridge

Ingredients for mushroom porridge

15g shiitake mushrooms, 45g mung beans, 60g winter melon, 30g young ginger, 55g minced pork, 85g instant oats, 10g salt, 10g sesame oil, 1500cc clear soup stock

How to make mushroom porridge

1. Wash mushrooms and mung beans separately and soak them in clean water until soft.

2. Chop the mushrooms, winter melon and young ginger prepared in step 1 into fine pieces and set aside.

3. Take a soup pot, add the green beans in step 1, all the ingredients in step 2, minced pork and all the seasonings, and cook over medium heat for about 10 to 12 minutes until the minced pork is cooked through and the other ingredients are softened. Then add instant oatmeal and mix well.

Some precautions for making mushroom porridge

The body is round and straight, the cap is thick, the cover is smooth, and the quality is dry and not broken. The hand feels hard when the mushroom stem is pinched, and the cap becomes fluffy after it is released. The color is yellow-brown, the folds under the cap should be tight and fine white, the stipe should be short and thick, and it has a fragrance from a distance, without burnt pieces, rain-soaked pieces, mold and debris, etc. The quality requirements vary according to the different varieties of shiitake mushrooms. The flower mushroom has white cracks like chrysanthemums on the cap surface. It is a flower mushroom. Its color is yellow-brown and smooth, the cap is thick, the edges are rolled down, the folds are fine and uniform, the body is dry, the flowers are small and short (the diameter of the cap is 1.5~3 cm as the standard), and the fragrance is rich. The top surface of the thick mushroom cap has no pattern, is chestnut and slightly shiny, and is a thick mushroom. The flesh is thick and tender, the flowers are slightly larger, and the edges are more cracked. In flower mushrooms and thick mushrooms, if there are too many mushroom cubes (those with a cap diameter of less than 1 cm), the quality is inferior. The flat-topped, light brown oyster mushrooms are the best. The ones with large pieces, thick caps, complete cap edges, fewer cracks, white or light yellow folds, evenly brown folds, and short stems are the best. The pieces as big as a teacup are called large pieces, which are the best quality among oyster mushrooms.