Western-style Rice Porridge with Shimeji Mushrooms, Brown Mushrooms, and Spinach

A Western-style rice porridge with shimeji mushrooms, brown mushrooms, and spinach, cooked in a soup infused with the rich umami of mushrooms.
This is a comforting dish accented by the richness and saltiness of smoked cheese.
It is a dish that will warm your body.

[Ingredients] (Serves 1)
・Brown rice... (1.5 bowls)
・Shimeji mushrooms... 100g
・Brown mushrooms... 4 pieces
・Spinach... 30g
・Garlic... 1 clove
・Smoked cheese... 20g
・Vegetable bouillon... 1 cube
・Salt, white pepper... a pinch each
・Water... 450cc

[Instructions]

1. Preparation
・Wipe the brown mushrooms clean with a paper towel, remove the stems, and chop coarsely using a blender.
・Remove the core from the garlic and mince it.
・Separate the shimeji mushrooms into small clusters.
・Wash the spinach under running water and blanch it quickly in boiling water.
・Drain in a colander, rinse under running water, cut into 6cm lengths, and squeeze out the excess water.
・Cut the smoked cheese into 2cm cubes.

2. Cooking
・Place the brown rice, shimeji mushrooms, brown mushrooms, and garlic in a pot, add the vegetable bouillon and water, and simmer over low heat.
・Once it starts to simmer, add the smoked cheese. When it begins to melt slightly, add the spinach, season with salt and white pepper, and it is ready.

3. Plating
・Serve in a bowl and it's done!

[Quick Notes]
・You can also use white rice.
・White mushrooms are also fine.
・It is delicious when the smoked cheese is not completely melted.

Next time, we will share a recipe for "Lotus Root Carbonara-style Pasta".

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