Creamy and Nutritious Oyster Mushroom and Shrimp Porridge Recipe
Creamy and Nutritious Oyster Mushroom and Shrimp Porridge Recipe
Homemade Nutritious Oyster Mushroom and Shrimp Porridge: Perfect for Patients, Seniors, and Baby Food!
While oyster mushrooms can be a polarizing ingredient, they are exceptionally nutritious and make for wonderful meals for patients, seniors, or as a nourishing porridge for children. I’ve added shrimp to this recipe for an extra layer of deliciousness. This dish was inspired by a challenge on the ‘Matnamui Gwangjang’ TV show featuring Chef Baek Jong-won. I’m sharing a detailed and easy-to-follow recipe so anyone can make it at home. Enjoy the smooth texture, delicate mushroom aroma, and savory richness of the shrimp that make for a satisfying meal.
Porridge Ingredients- 1/2 cup Oyster mushrooms
- 1 cup Rice
- 6 cups Water (6 times the amount of rice)
- 1 Tbsp Sesame oil
- 3 cm Carrot (finely minced)
- 2 Tbsp Shrimp (finely minced)
- 1 tsp Salt
- 3-4 Pine nuts (for garnish)
- A little Scallion (chopped, for garnish)
Cooking Instructions
Step 1
First, rinse the rice thoroughly and soak it in cold water for at least 6 hours. For a nourishing porridge, a smooth texture is key, so ample soaking is essential. Rice soaked this way will result in a much smoother and easily digestible porridge.
Step 2
Lightly rinse the oyster mushrooms under running water. Then, using a knife or scissors, finely mince them. It’s best to chop them very finely so that children or the elderly can eat them comfortably without difficulty. This ensures the mushrooms blend well with the porridge.
Step 3
Peel and wash the carrot, then mince it very finely, similar to how you prepared the oyster mushrooms. For this porridge, we won’t be adding any other vegetables. We’re focusing on achieving a consistently smooth texture rather than incorporating distinct vegetable pieces.
Step 4
Peel and devein the shrimp, then mince them finely. While a porridge made with just mushrooms and rice is delicious, adding shrimp will provide a much deeper and more savory flavor. The natural sweetness and umami of the shrimp will elevate the overall taste of the porridge.
Step 5
Drain the well-soaked rice. Place it in a blender with about 1/4 cup of water (relative to the rice amount) and blend until smooth. It’s important to achieve a consistency that will allow for a creamy porridge, not too thick or too thin. Blending the rice this way results in a texture as smooth as cream.
Step 6
Now, let’s start cooking the oyster mushroom and shrimp porridge! Heat 1 tablespoon of sesame oil in a pot over medium-low heat. The nutty aroma of the sesame oil will enhance the porridge’s flavor right from the sautéing stage.
Step 7
Once the sesame oil is warm, add the finely minced carrot and sauté over medium heat. Cook the carrots until they are slightly translucent and most of the moisture has evaporated, allowing their natural sweetness to develop.
Step 8
After sautéing the carrots, add the minced shrimp and reduce the heat to low. Stir-fry them together just until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become tough.
Step 9
Once the shrimp are cooked, pour in the blended rice and 6 cups of water. Keep the heat on low and stir continuously with a wooden spoon or whisk to prevent the rice from sticking to the bottom of the pot. Constant, gentle stirring is crucial for a smooth, lump-free porridge.
Step 10
When the porridge has thickened to your desired consistency and the rice grains are well broken down, it’s almost ready. Season with salt to taste, preferably right before serving rather than during the cooking process. Serve the mild and savory oyster mushroom and shrimp porridge in a bowl, garnished with a few pine nuts and chopped scallions for a visually appealing dish. The dark specks you see are the oyster mushrooms, which release a subtle, earthy flavor with every bite.
