PURPOSE: A production method of instant gruel using Lentinus edodes and seaweed fulvescens is provided to produce the gruel with improved texture, flavor, and palatability. CONSTITUTION: 80-120 parts by weight of rice is washed and soaked in water. The soaked rice is inserted into a frying pan with 4-6 parts by weight of sesame seed oil, and the rice is roasted before adding 240-360 parts by weight of water and boiling. Eggs are inserted into the boiling mixture. 10-25 parts by weight of seaweed fulvescens is added to the boiling mixture, and the mixture is freeze-dried. Gruel contains additional ingredients including 8-12 parts by weight of beef, 20-30 parts by weight of Lentinus edodes, 8-12 parts by weight of broccoli, 8-12 parts by weight of carrot, 8-12 parts by weight of pumpkin, 8-12 parts by weight of onion, and 16-24 parts by weight of paprika. [Reference numerals] (AA) Wash rice； (BB) Soak； (CC,EE) Heat； (DD) Add water； (FF) Freeze and dry； (GG) Pack； (HH) Product； (II) Wash minor material； (JJ) Mold； (KK) Seaweed fulvescens and egg본 발명은 (a) 불린 쌀을 볶다가 물을 넣고 끓여 준비하는 단계； (b) 소고기, 표고버섯, 브로콜리, 당근, 호박, 양파 및 파프리카의 부재료들을 잘게 썬 후 볶아 준비하는 단계； (c) 상기 (a)단계의 준비한 쌀과 상기 (b)단계의 준비한 부재료들을 혼합한 혼합물에 물을 넣고 끓이면서 계란을 풀어 넣는 단계； 및 (d) 상기 (c)단계의 끓인 혼합물에 매생이를 첨가하여 끓인 후 동결건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 즉석 표고 매생이죽의 제조방법 및 상기 방법으로 제조된 즉석 표고 매생이죽을 제공한다.
