The base is simple, just rice and stock. It’s how you garnish the congee that can really stand out. I used sauteed shitake mushrooms and sliced green onions. You can spice it up at the table ...

They find mature oyster mushrooms the size of King’s palm and examine their thin, delicate ridges known as gills. As Mafune cuts them off the log, King is inspired to make congee, a rice ...