Nutritious & Delicious Mushroom and Vegetable Porridge
Nutritious & Delicious Mushroom and Vegetable Porridge
Easy-to-Digest and Wholesome Mushroom and Vegetable Porridge
My youngest son had to eat porridge for about a month, but thankfully, he started trying to eat rice again from Thursday. For an adult man, porridge alone isn’t enough for a meal. Seeing my son, who usually eats so well, lose weight because he couldn’t eat made me so worried. But now that he’s slowly starting to eat rice and side dishes, I can finally relax a bit. I plan to gradually share some of the delicious porridge recipes I made for him before he could eat solid meals. Since I love porridge myself, I can confidently say all my recipes are winners! This Mushroom and Vegetable Porridge is packed with nutrition and flavor, making it perfect for those who have trouble chewing or as a baby’s first food. Its gentle, savory taste is truly delightful, so please give it a try!
Ingredients- 1 serving of plain porridge (pre-cooked)
- 6 fresh button mushrooms
- A small piece of potato (about 1/4)
- A small piece of carrot (about 1/4)
- A small piece of onion (about 1/4)
- 1 egg yolk
Seasoning- 1 tsp chicken stock (or broth)
- 1 tsp sesame oil
- Salt to taste
- 1 tsp chicken stock (or broth)
- 1 tsp sesame oil
- Salt to taste
Cooking Instructions
Step 1
First, thoroughly wash and prepare the vegetables and mushrooms for the porridge. Finely mince the button mushrooms, potato, carrot, and onion. The smaller the vegetables are minced, the better they will blend into the porridge, creating a smoother texture. If you are making this as baby food, you can use a food processor to puree them.
Step 2
Heat a pan over medium heat and add 1 teaspoon of sesame oil. Add the minced mushrooms and vegetables and sauté them. Stir gently for about 2-3 minutes until the vegetables release some moisture and become fragrant. Sautéing them beforehand enhances their natural sweetness and deepens the overall flavor of the porridge.
Step 3
Add a suitable amount of water (or broth) to the sautéed vegetables and mushrooms and bring to a boil. It’s important to cook until the potato is fork-tender. Once the potatoes are cooked through, add the pre-made thick plain porridge and mix well. If the porridge is too thick, gradually add more water or broth until you achieve your desired consistency. Let it simmer gently over low heat, stirring occasionally for about 5 minutes, allowing the ingredients to meld together.
Step 4
When the porridge is almost finished cooking, stir in 1 teaspoon of chicken stock for added flavor. If you don’t have chicken stock, you can use chicken broth or omit it, but it significantly enhances the umami taste. Let it simmer for another moment after adding the chicken stock.
Step 5
Ladle the finished Mushroom and Vegetable Porridge into a serving bowl. Gently place the fresh egg yolk on top. The yolk adds creaminess and a rich, nutty flavor to the porridge. Season with salt to your preference. It’s best served warm!
