Mushroom Porridge in Truffle Coconut Cream

When east meets west - that is exactly what my dish today: Mushroom Porridge in Truffle Coconut Cream. 

An original take in exploring food by combining the sophistication of Italy's truffle and mushroom and exotic Philippine coconut milk. Should I let the consistency a bit firmer and thicker, reduce some coconut milk or eliminate heavy cream, it could've been the Pinoy version of my favorite Risotto Tartufo Funghi at Mama Lous  which I'm a huge fan of. But I decided it's a porridge, not risotto. Let's stick to that for now, okrr?😉

Consider this as a developing recipe, and should I open a restaurant, I will definitely add this on the menu...  with more or less, 100 more cooking tests to achieve the right amount of creaminess of this dish.

Absolutely right, this recipe is super creamy, combining heavy cream and big amount of coconut milk was a bit over my calculations. Could have been perfect if coconut cream and heavy cream were reduced into two. Balanced cream was my challenge to refine this recipe, I failed, but I still liked it. I will post it anyway in case someone wants to try, just cut the cream and coconut milk in half, or totally eliminate heavy cream because I think its overpowering the coco milk. 

If you prefer an over creamy dish, oh yes, this one is for you! Go on and try this recipe but don't say I didn't warn you 😋


3 cloves garlic, crushed
1 tbsp. olive oil
150 grams shiitake mushrooms, sliced
250 grams glutinous rice, rinsed
3 tbsp. truffle oil
2 knorr chicken cubes
Salt and pepper
4 cups coconut cream
250 ml nestle cream
4 cups water


In a large pot, add in 1 tbsp. olive oil and sauté garlic and mushrooms.

Add in a pinch of pepper and salt, then cook for a couple minutes until slightly dry and aromatic.

Add in glutinous rice, chicken cubes and water then bring to boil. Reduce heat to simmer for about 30 minutes. If porridge gets too thick at any point, stir in 1/2 cup water to dilute.

Add in Coconut cream and heavy cream. Bring to boil and simmer for another 5 minutes.

Sprinkle truffle oil and turn off the stove.

Plate, take a photo for insta, and serve. Happy eating!