Smoked Mushroom Veal Congee

Smoked Mushroom & Veal Congee

Sarah Mickey All Recipes, Cutlet & Medallion Recipes, Maitake Mushroom Recipes, Rice Recipes, Veal Recipes Leave a Comment

Cold Smoked Maitake Mushroom & Veal Congee

Makes 2 Servings

A congee is a savory rice porridge.  Here’s a recipe for congee topped with seared veal cutlets, an egg yolk for richness and cold-smoked maitake mushroom for extra umami & depth.

Smoked Mushroom & Veal Congee
INGREDIENTS
  • Congee:
  • 1 cup Short Grain Rice
  • 9 cups Dashi Stock
  • 1 tsp Toasted Sesame Oil
  • 1 tbsp Tamari Soy Sauce
  • Smoked Mushrooms:
  • 1 bunch Fresh Maitake Mushrooms
  • 1 cup Smoking Wood Chips (not Mesquite, we recommend Apple, Cherry or Pecan)
  • Garnish:
  • 2 sheets Toasted & Seasoned Nori, finely minced
  • 2 Egg Yolks (ideally pasteurized for safety)
  • Radish Sprouts

DIRECTIONS

1

Combine the rice & dashi in a medium saucepan.  Heat to bring the dashi to a boil, then reduce the heat to medium low & simmer until the rice is VERY tender.
2

Stir in the sesame oil & tamari soy sauce, then cover the pot & keep it warm until you’re ready to plate the dish
3

Lightly salt the mushrooms & allow the salt to draw out their moisture.
4

Preheat your oven to 250°F.
5

Put the wood chips in a “dish” made with aluminum foil. Place the dish in a large frying pan or cast iron skillet, off to one side. Light the chips using a strong culinary torch, then let the flames burn out.
6

While the chips are still smoking, put the mushrooms in the other side of the interior of the pan. Cover the pan immediately with a lid or foil & move it to the oven. Let the mushrooms smoke for 20 minutes.
7

While the mushrooms are smoking, pre-heat an oiled frying pan or skillet over medium-high heat. Season the veal cutlets with salt & pepper, dust them with flour on both sides.
8

Sear the veal cutlets in the pan, flipping as necessary, until they reach your desired doneness (we cooked ours to Medium (an internal temp of approx. 150°F), which took about five minutes).
9

Serve bowls of the congee with sliced veal, clusters of maitake mushrooms, an egg yolk in each & some of the radish sprouts.

Recipe by Jake Vorono

Browse More:
Veal Recipes
Mushroom Recipes
Cutlet & Medallion Recipes