How to make
Clean the mushrooms and it is preferable to peel them before washing them, because they absorb water and this way they lose their taste. Cut them into quarters.
Put the onion, garlic and celery in a blender and blend them. Fry them for two minutes in heated butter and olive oil and add the mushrooms. Cook them for another 4-5 minutes on medium heat, by adding a little water, so that it does not to burn.
Once the water has evaporated, add the flour at once and stir for about a minute.
Mix the milk and yogurt with water and pour it in, while stirring constantly. Add salt and parsley (chopped )and cook until the smell of raw flour completely disappears and the dish achieves the desired density (7 to 10 minutes).
Stir periodically during cooking, so that it does not to burn or reduce the heat to a very low degree.
Wash the rice from the starch and boil it for about 15 minutes (depending on its type, so see the instructions on the package). Cover it with a lid and leave it for 5 minutes.
Serve the congee with a ball of rice by shaping it with a ring. Sprinkle it with parsley and serve it warm.
The Mushroom Congee with Rice is ready.
