Recipe · Mushroom 101
Snow Oyster + Ginger Congee
VeganComfort food shorthand. Long-simmered rice porridge with delicate Snow Oysters folded in at the end so they keep their pale, silky texture. A drizzle of soy + scallion + sesame finishes it.
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1
Combine rice, broth, ginger slices, and salt in a heavy pot. Bring to a boil, then reduce to a steady gentle simmer.
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2
Cover partially and simmer 40 minutes, stirring every 10 minutes, until the rice breaks down into a thick porridge.
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3
Fish out the ginger slices.
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4
Stir in the Snow Oysters and simmer 3-4 more minutes — they wilt and turn translucent but stay tender.
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5
Taste — adjust with more salt or a splash of soy.
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6
Ladle into bowls. Top each with scallion, a swirl of soy, a few drops sesame oil, fried shallots, and chili crisp if you want heat.
Steps
Snow Oyster fuels Keeping Families Covered . 10% of every pound goes to the partner non-profit. Cook well, give well.
More from this mushroom
Other ways to cook Snow Oyster
Cream of Snow Oyster Soup with Crispy Shallots
Snow Oysters are the diplomats of the oyster family. Pure white, mild, perfect for cream sauces and soups where you want the mushroom to whisper, not shout. Topped with crispy shallots for crunch.
Snow Oyster Tempura with Ponzu Dipping Sauce
Snow Oysters' delicacy makes them the right mushroom for tempura — the petals stay tender under the lacy crisp shell. Cold-soda-water batter is the trick; ponzu's the soulmate.