Mediterranean Mushroom and Shrimp Porridge
This porridge is inspired by the comforting textures of classic rice congee, but with a Mediterranean touch. The broth is infused with shiitake mushrooms, ginger, and scallions, creating a deep umami base that pairs beautifully with tender shrimp, sweet corn, and carrots. The slow-simmered rice breaks down into a creamy, soothing porridge, perfect for a light yet satisfying meal. It’s wholesome, naturally gluten-free, and easy to customize with fresh garnishes or a drizzle of sesame oil.
Time
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients
For the Broth:
6 cups water or chicken broth
1 cup dried shiitake mushrooms, rehydrated and sliced (reserve the soaking liquid)
1 piece ginger, thinly sliced
2–3 scallions, white parts only, thinly sliced
For the Porridge:
1 cup uncooked rice (glutinous rice for a creamier texture)
½ cup peeled and deveined shrimp
½ cup frozen corn kernels
½ cup diced carrots
2–3 scallions, green parts only, thinly sliced (for garnish)
Salt and white pepper, to taste
Drizzle of sesame oil (optional)
Instructions
Prepare Broth: In a large pot, combine water or chicken broth, the soaking liquid from shiitake mushrooms, sliced mushrooms, ginger, and white scallion parts. Bring to a boil, then reduce to a simmer for 10–15 minutes. Strain if you want a clear broth, or leave the mushrooms in for a heartier base.
Cook Rice: Add the uncooked rice directly into the broth. Simmer uncovered on low heat, stirring occasionally, until the rice breaks down and reaches a creamy porridge-like consistency (about 35–40 minutes). Add extra water or broth if it becomes too thick.
Add Vegetables: Stir in diced carrots and corn. Simmer for 5 minutes until tender.
Add Shrimp: Gently stir in shrimp and cook for 3–4 minutes, until pink and cooked through.
Season: Add salt and white pepper to taste. Adjust consistency by adding more broth if needed.
Finish & Serve: Ladle into bowls. Garnish with green scallions and a drizzle of sesame oil if desired. Serve warm.
Tips
Stir Occasionally: Rice tends to stick to the bottom of the pot as it breaks down, so give it a stir every few minutes.
Control Creaminess: For a thicker porridge, use less liquid or simmer longer. For a looser, soupier consistency, add extra broth.
Shrimp Timing: Add shrimp toward the end of cooking so they stay tender and don’t turn rubbery.
Rice Prep: If using glutinous rice, rinse it a couple of times to remove excess starch before cooking.
Broth Boost: Keep extra hot broth or water on hand to adjust consistency as it cooks.
Variations
Grain Swap: Try barley, farro, or brown rice for a heartier Mediterranean twist. Cooking times will be longer.
Protein Options: Replace shrimp with mussels, clams, or shredded chicken. For vegetarian, use tofu or chickpeas.
Vegetable Add-ins: Spinach, zucchini, or roasted red peppers can add more color and flavor.
Herb Twist: Garnish with parsley, dill, or basil instead of scallions for a Mediterranean flair.
Spice Kick: Add a pinch of chili flakes or drizzle of chili oil for gentle heat.
Citrus Finish: A squeeze of lemon just before serving brightens the flavors and pairs well with shrimp.
Q&A
Q: Can I make this ahead of time?
A: Yes, but porridge thickens as it cools. Reheat gently on the stove with extra broth or water to loosen it back to the desired consistency.
Q: Can I use fresh mushrooms instead of dried shiitake?
A: Definitely. Fresh shiitake, button, or cremini mushrooms work well, though dried shiitake adds deeper umami flavor.
Q: Can I make this dish vegetarian?
A: Yes. Use vegetable broth, skip the shrimp, and add tofu, chickpeas, or extra mushrooms for protein.
Q: What kind of rice works best?
A: Glutinous (sticky) rice gives the creamiest porridge, but jasmine or short-grain rice also works. Long-grain rice won’t break down as easily but can still be used.
Q: How can I make it more Mediterranean?
A: Add a drizzle of olive oil, garnish with parsley or dill, and serve with a squeeze of lemon for brightness.
Nutrition Facts
(per serving, based on 4 servings)
Calories: ~280
Protein: 16g
Fat: 6g
Carbohydrates: 42g
Fiber: 3g
Sodium: 560mg
Cholesterol: 85mg
(Values are approximate and will vary based on portion size and exact ingredients.)
Conclusion
This Mediterranean Mushroom and Shrimp Porridge is a comforting bowl that blends the creaminess of rice porridge with the freshness of seafood and vegetables. It’s nourishing, simple to prepare, and adaptable to whatever you have on hand. With its delicate balance of umami from shiitake mushrooms and sweetness from shrimp and corn, it works as both a cozy meal on its own or a light starter. Easy to customize with Mediterranean herbs and a hint of citrus, it’s a versatile recipe that feels both soothing and refreshing.