Truffle Congee Recipe

This truffle congee recipe combines creamy long grain rice porridge, black truffle paste, soy sauce, white pepper, sautéed mushrooms, soy-marinated soft eggs, chives, and crispy puffed wild rice for a luxurious savoury brunch bowl. Featured on Bring on the Karbs! with Josh and Erica Karbelnik, this recipe transforms humble rice into a rich, aromatic, texture-packed dish that feels comforting, elegant, and deeply satisfying.

Improvised during the episode “Brunch Munch,” this congee is built around contrast: silky rice, earthy mushrooms, glossy soy eggs, fragrant truffle, fresh chives, and crunchy wild rice. It is a bold and memorable dish for anyone who loves creative brunch recipes, savoury rice bowls, and elevated comfort food.

The Inspiration

Congee is one of the most comforting rice dishes in the world. Found in many forms across Chinese, East Asian, and Southeast Asian cuisines, congee is traditionally made by simmering rice with water or stock until the grains soften, break down, and release their starches into a creamy porridge. It can be simple and restorative, or it can become a layered, flavourful bowl filled with toppings, aromatics, proteins, and garnishes. This truffle congee with soy-marinated soft eggs and puffed wild rice takes that comforting foundation and gives it a luxurious brunch-inspired twist.

This recipe fits perfectly into the carb-loving world of Bring on the Karbs! because it celebrates rice as both comfort and creativity. Josh and Erica Karbelnik’s improvisational cooking style shines through in the way this dish combines classic congee technique with brunch-style indulgence. The result is not just a bowl of porridge; it is a composed dish with texture, aroma, richness, and personality.

Ingredients

For the Puffed Wild Rice

¼ cup wild rice
Canola oil for frying

For the Truffle Mushroom Congee

½ cup long grain white rice
4 cups water
2 tbsp black truffle paste
1 tsp white pepper
2 tbsp light soy sauce
¼ cup enoki mushrooms
¼ cup shimeji mushrooms
¼ cup maitake mushrooms
½ cup vegetable oil
1 bunch chives

For the Soy Egg

4 eggs
½ cup light soy sauce
4 tbsp sugar
1 cup water
¼ cup mirin

Method

Make the Puffed Rice

Heat oil to 400F.
Put rice in oil and remove once puffed.
Place on paper towel and season with salt.

Make the Truffle Mushroom Congee

Wash rice thoroughly until water runs clear.
Place rice in pot over low heat and cover with water.
Stir occasionally to work the rice starches.
Let cook until it forms a porridge consistency.
Heat a saucepan and add oil.
Cook mushrooms in the saucepan.
Add mushrooms to congee.
Finish with truffle paste, pepper, soy sauce, and chives.

Make the Soy Egg

Boil small saucepan of water.
Once boiling, add eggs.
Cook for 6 minutes.
Transfer eggs to an ice bath to cool.
In a small bowl mix remainder of ingredients.
Peel eggs and place in liquid.
Let sit for at least 24 hours in the refrigerator before serving.
Serve congee in a bowl, topped with eggs sliced in half and puffed rice.

Serving Suggestions

This truffle congee with soy-marinated soft eggs and puffed wild rice is perfect for a savoury brunch, a cozy dinner, or a refined comfort-food meal when you want something warm, rich, and memorable. Because the congee is creamy and deeply savoury, it pairs beautifully with bright or crisp sides such as cucumber salad, pickled vegetables, sautéed bok choy, steamed greens, scallion pancakes, roasted mushrooms, or a simple cabbage slaw with rice vinegar.

For a more elaborate brunch spread, serve it alongside dumplings, crispy tofu, miso-glazed eggplant, or stir-fried long beans. If serving guests, present the congee in shallow bowls with the eggs sliced neatly on top and add the puffed wild rice at the last moment so it keeps its crunchy texture.

Final Thoughts

This truffle congee recipe is a luxurious celebration of rice, mushrooms, eggs, and bold savoury flavour. It takes the comforting foundation of traditional congee and elevates it with black truffle paste, sautéed enoki, shimeji, and maitake mushrooms, soy-marinated soft eggs, fresh chives, and crispy puffed wild rice. The result is a bowl that feels soothing and elegant at the same time.

Find more recipes from Bring on the Karbs! here!