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A Taste of Portugal on the Coast of Maine: Douro and The Congee
Portland is a city that’s deeply, proudly Maine. You expect amazing seafood, salty air, and a kind of rugged charm. What I didn’t expect to find was a little slice of Portugal, but that’s exactly what I stumbled upon when I found Douro.
I was looking for a place to have dinner, and I was drawn in by its warm, inviting atmosphere. It felt different from the classic New England spots. It was stylish and modern but also incredibly comfortable, with a beautiful mural that made you feel like you were somewhere far away. It had a sophisticated but totally relaxed vibe.
I got to talking and learned that the name Douro comes from a famous river in Portugal, a region known for its incredible wine and food. The restaurant is the passion of a chef who wanted to bring the flavors of his family and his Portuguese heritage to Maine. It’s a place that’s deeply personal. It’s not about just copying traditional recipes. It’s about taking those flavors he grew up with and blending them with the amazing ingredients Maine has to offer.
It’s a beautiful idea, this fusion of a place’s past and its present. It feels like a story being told on a plate, a story of family, heritage, and a love for a new home. You can just feel that personal touch in the atmosphere. It’s a place that wants to share something special with you, to invite you into that story.
The menu was full of things that sounded both comforting and exciting. But one dish completely captured my imagination. Mushroom Porridge. It sounded so unusual, so earthy and warm, I knew I had to order it.
Let me tell you, this was not the kind of porridge you eat for breakfast. When it arrived, it was this beautiful, creamy bowl of what looked like farro or some other hearty grain, mixed with a medley of gorgeous, wild-looking mushrooms. There was a perfect, soft-poached egg sitting right on top, just waiting to be broken.
I broke the yolk with my spoon and let it run down into the porridge. The first bite was pure magic. It was so savory and deeply flavorful. The grains had a wonderful, slightly chewy texture, and the mushrooms gave it this incredible, woodsy, umami taste. It was creamy, rich, and so satisfying. It was the ultimate comfort food, but elevated and refined. It was a dish that felt both rustic and elegant at the same time.
Douro was such a wonderful surprise. It’s a place that proves that the heart of Maine cooking has room for flavors from all over the world. It’s a warm, welcoming spot that’s telling a delicious story, and I was so happy I got to listen.
My Cozy Bowl of Mushroom Magic
That mushroom porridge from Douro was the definition of a hug in a bowl. On a chilly night back home, I decided I needed that hug again. I wasn’t sure I could replicate it, but I was definitely going to try.
I decided to use farro as my base because I love its nutty flavor and chewy bite. I started by getting a pot of vegetable broth warming on the stove. While that was heating up, I sautéed some shallots and garlic in a bit of olive oil until my kitchen smelled amazing. Then I toasted the dry farro in the pan for a minute before covering it with the warm broth. I let that simmer away, slowly plumping up and getting tender.
The mushrooms, of course, are the star. I found a mix of cremini and shiitake mushrooms and got them cooking in a separate pan with plenty of butter. The trick is to let them sit for a bit without stirring, so they get beautifully browned and a little crispy.
Once the farro was cooked and had absorbed most of the liquid, it was time to make it creamy. I stirred in a big spoonful of mascarpone cheese and a handful of grated parmesan. This is what takes it from just being ‘cooked grains’ to a real porridge. I folded in my gorgeous, crispy mushrooms and gave it all a good stir.
The final touch, the part I was most excited about, was the egg. I poached an egg right in a little pot of simmering water. It’s always a bit of a nerve wracking moment, but it came out perfectly.
I spooned the warm, creamy mushroom porridge into a bowl and gently placed the poached egg right on top. A little sprinkle of fresh chives, and it was done. I broke the yolk and watched it create its own delicious sauce. Taking that first spoonful was pure bliss. It was earthy, creamy, savory, and so incredibly comforting. It was my own little tribute to that perfect, surprising meal in Portland.
Chef’s Notes: Creamy Mushroom Congee
• Rinse rice thoroughly for silkiness – Washing until water runs clear removes excess surface starch, preventing gumminess and yielding a smooth, creamy texture.
• Soak rice before simmering – A 15-minute soak hydrates grains evenly, shortens cook time by ~10%, and improves consistency.
• Sauté mushrooms for umami depth – King trumpet and shimeji mushrooms release glutamates when browned, intensifying the savory base. Deglazing with stock adds richness.
• Simmer gently and stir often – Stirring every 5 minutes prevents sticking and encourages starch release. A partially covered pot balances evaporation and moisture retention.
• Kelp adds layered umami – Kombu sheets infuse glutamic acid into the broth. Remove before final simmer to avoid bitterness.
• Finish with sesame oil for aroma – A final swirl of toasted sesame oil adds nutty warmth and rounds out the flavor profile.
• Garnish for texture contrast – Toasted sesame seeds and dried seaweed strips provide crunch and visual appeal. Optional green onion or chili oil adds brightness and heat.
• Reheat with a splash of liquid – Leftover congee thickens as it cools. Add water or broth and stir gently to restore creaminess.
Creamy Mushroom Congee
Imagine plunging your spoon into a steaming bowl brimming with tender short-grain rice and layers of earthy mushroom flavor. This Creamy Mushroom Congee is comfort in a pot—earthy, nourishing, and effortlessly vegan. With a few pantry staples and an expert technique, you’ll master the art of silky rice porridge in under an hour. Let’s dive in and elevate your weeknight meals to restaurant-worthy bliss!
4
servings20
minutes40
minutes270
kcal1
hourKeep the screen of your device on
Ingredients
- Mushroom Medley
12 ounces king trumpet king oyster mushrooms, wiped clean and cut into ¼-inch slices
8 ounces shimeji mushrooms bases trimmed and clusters separated
- Rice Broth
2 cups short-grain rice rinsed repeatedly until water runs clear
10 cups warm mushroom stock homemade or low-sodium store-bought
4 dried kelp kombu sheets, optional for extra umami
- Seasoning Oil
2 teaspoons fine sea salt divided
2 tablespoons toasted sesame oil divided
- Garnish
A handful of Korean-style dried seaweed strips
2 tablespoons white sesame seeds lightly toasted
Extra drizzle of sesame oil optional
- Alternative Ingredients
Short-grain rice → arborio rice or leftover cooked rice yields similar creaminess
Mushroom stock → vegetable broth or water plus 1 tablespoon mushroom powder
Dried kelp → omit or swap with a small sheet of nori for milder flavor
King trumpet mushrooms → cremini or shiitake mushrooms similar texture
Shimeji mushrooms → button mushrooms or oyster mushrooms
Sesame oil → light olive oil or avocado oil for neutral taste
White sesame seeds → sunflower seeds for nut-free garnish
Dried seaweed → crushed nori sheets or furikake seasoning
Directions
- Rice Preparation – Start by rinsing the rice under cold water until it runs clear. This removes excess starch and prevents gummy texture. Place the grains in a bowl, cover with cool water, and let rest for 15 minutes.
- Mushroom Sauté – Warm 1 tablespoon of sesame oil in a nonstick pan over medium heat. Add both types of mushrooms, season with a pinch of salt, and cook until the edges turn golden and the moisture evaporates. Mushrooms release umami-rich juices that deepen the porridge’s flavor.
- Optional: deglaze the pan with a splash of mushroom stock for extra richness.
- Stock Rice Simmer – Transfer the soaked rice to a large pot and drizzle remaining sesame oil. Pour in the mushroom stock and tuck in the kelp sheets if using. Bring to a rolling boil, then reduce to low heat, cover partially, and stir gently every 5 minutes to prevent sticking.
- Final Simmer Season – Discard the kelp, stir the sautéed mushrooms into the pot, and cook uncovered until the porridge achieves a velvety consistency. Taste and adjust salt as needed. A final swirl of sesame oil ties all flavors together.
- Garnish Serve – Divide into bowls and sprinkle with toasted sesame seeds and dried seaweed strips. For extra freshness, add a few green onion ribbons or a dash of chili oil. Serve hot and enjoy immediately.
Equipment
- Nonstick Pan
- Mixing Bowls
- measuring cups and spoons
- colander
Notes
- • Ensure the rice is well-rinsed to achieve a silky texture—this step makes all the difference.
• Homemade mushroom stock deepens the flavor, but high-quality store-bought broth works in a pinch.
• Serve this congee alongside quick-pickled cucumbers or a soft-boiled egg for contrast.
• Add grated ginger or minced garlic during the simmer for a warming kick.
• Leftovers reheat beautifully—just add a splash of stock or water to revive the creaminess.
Nutrition Facts
- Serving Size: 240g
- Calories: 270kcal
- Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 300mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 1g
- Protein: 7g
- Vitamin A: 50IU
- Vitamin C: 2mg
- Calcium: 20mg
- Iron: 1mg
FAQs: Creamy Mushroom Congee
What type of rice gives the best creamy texture for this congee?
Short-grain rice naturally releases more starch, creating that signature velvety consistency. If you’re pairing this with Douro-inspired flavors, the rice’s gentle creaminess harmonizes beautifully with earthy tones—much like a well-balanced Douro wine complements a savory dish. The key is to stir slowly and allow the grains to bloom, mirroring the slow elegance found in the Douro region’s cuisine.
Can I make this congee ahead of time?
Absolutely. Cook the base congee, let it cool, and store it in the refrigerator for up to three days. When reheating, simply add warm mushroom stock to revive its silky texture. In Douro-style dining, make-ahead dishes are cherished for how their flavors deepen overnight—just like a fine Douro red develops complexity with time.
What can I serve with this congee to elevate the meal?
Try crisp, garlicky greens or a drizzle of truffle oil. For a sophisticated pairing, a light-bodied Douro white wine enhances the congee’s umami layers. This balance of creamy, earthy, and subtly nutty notes pays homage to how Douro cuisine layers textures and aromas for depth and comfort.
How can I make this recipe more filling without losing its light texture?
Add shredded tofu, soft-cooked egg, or poached chicken for extra protein while keeping the dish gentle. When inspired by the Douro philosophy of rustic refinement, each addition should feel purposeful—enriching the meal without overwhelming the congee’s serene balance, much like the measured blending in Douro winemaking.
What mushrooms work best for this recipe?
A mix of king trumpet and shimeji mushrooms adds both texture and depth. Their earthy essence resonates with the natural terroir of Douro cooking traditions—rooted in the land, layered, and soulful. Each spoonful should evoke the same grounded warmth you’d expect from a rustic Douro kitchen.
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