Millet Porridge with Garlic Chestnut Mushrooms

This is a thicker version of our millet porridge that will make a hearty filling meal ideal for anyone undertaking physical labour.

Known as a gut healing food in Ayurveda and TCM, millet alkalise the body, is low in allergens and rich in fibre, calcium and B vitamins. The fibre content releases glucose slowly making it suitable for those who suffer from diabetes type-2, obesity, constipation and bowel disorders.

The addition ‘umami’ flavoured garlic chestnut mushrooms add more B vitamins and allicin to support the immune system. This nutrient rich combination protects the digestive the system, calms the nervous system and helps maintain healthy bones and teeth.

Credits: Ceri, Zenxin master chef

Print recipe here: Millet Porridge with Garlic Chestnut Mushrooms

Key facts:

  • Preparation: Overnight soak + 5 mins
  • Cooking time: 40 mins
  • Total: 45 mins
  • Serves: 1-2


  • ½ cup (~80g) organic hulled millet
  • 2 cups (~400g) filtered water
  • 3 cloves of organic morado garlic
  • 1 pkt organic chestnut mushrooms
  • 20g Simply Natural Spanish organic cold-pressed extra-virgin olive oil
  • 1 tbsp Simply Natural organic fermented black bean sauce (Light) (Fāxiào hēidòu jiàng 发酵黑豆酱)


  1. Rinse the millet and soak overnight.
  2. In the morning drain off the excess liquid through a fine sieve.
  3. Measure the filtered water into the Thermomix bowl, followed by the millet.
  4. Cook for 40 mins temp 98°C speed 1 reverse.
  5. Peel the garlic and chop into slices
  6. Clean the mushrooms with a clean, damp cloth or tissue.
  7. Cut off and discard the bottom of each stem, then slice the mushrooms.
  8. Stir fry garlic and mushrooms in olive oil until fragrant and light brown.
  9. Add the fermented black bean sauce to taste.
  10. Pour out the porridge, top with the mushroom mixture and enjoy!

The ingredients!

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