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Heat the sesame oil in a saucepan over medium heat. Add the thinly sliced spring onion and cook for 1-2 minutes, then add the garlic and ginger, and cook for 1 minute or until fragrant.
Add ¼ cup (80g) miso paste and cook for 1 minute, then add the rice and stir to coat. Add the stock and stir until combined. Bring to a simmer, cover and reduce heat to low. Cook, stirring occasionally, for 1 hour or until thickened.
Meanwhile, heat the butter, grapeseed oil and remaining 1 tbs miso in a frypan over medium heat. Add mushroom and cook for 2-3 minutes or until golden and tender, then remove from the pan and drain on paper towel.
Divide congee among serving bowls and top with spring onion greens, mushrooms, chilli paste, micro herbs and fried shallots.