October 4, 2022
Savory Miso Mushroom Oats
Servings:
1
Difficulty:
This savory take on a breakfast staple has a strong umami punch and can be enjoyed for any meal of the day.
Why you will love this recipe
Helps you have a healthy heart. Oats are a rich source of a specific type of fiber called beta glucans which can help to lower your cholesterol levels and risk of heart disease.
May help to boost immunity. Mushrooms contain compounds that can help your cells reduce inflammation and fight disease.
Helps support a healthy gut. Miso is a probiotic-rich food which can benefit gut diversity by bringing in more beneficial bacteria to diversify your gut microbiome.
Ingredients
4 cloves garlic
1 tbsp rice vinegar
1 inch ginger
1 tbsp soy sauce
1 tbsp peanut butter
½ tbsp miso paste
1 tsp dried mushroom powder, optional
2 small king oyster mushrooms
¼ cup steel cut oats
¼ cup frozen peas
1 handful fresh spinach
Sesame seeds, for garnish
Water, as needed
Salt, to taste
Method
PREP: Preheat oven to 400*F. Line a baking sheet with parchment paper or a silicone mat.
MAKE MUSHROOM MARINADE: grate garlic into small bowl. Add rice vinegar and let sit for a few minutes to mellow the garlic flavor. Grate in the ginger. Add tamari, peanut butter, miso paste, and mushroom powder (if using). Add a splash of hot water if needed to reach the consistency of a runny sauce.
COOK MUSHROOMS: cut mushrooms in half lengthwise from cap to end. Score the inside, flat edge in a diamond patter, being careful not to cut all the way through th emushroom. Place on baking sheet with cut side up. Brush with marinade, making sure to get it into the crevaces. Bake in heated oven for 15 minutes or until well browned and edges are slightly crispy. Set aside.
COOK OATS: while the mushroom are baking, prepare the oats. Heat a small saucepan over medium heat. Add oats to pan. Lightly toast for about 2 mintutes or until fragrant. Add a healthy pinch of salt and 1 cup of water. Bring to boil then reduce to simmer. Cook until oats are softened, about 10 minutes. In the last 2 minutes of cooking, add in the frozen peas and let them cook along with the oats. When oats are cooked to desired texture, turn off heat and add spinach. Let the spinach wilt from the residual of the oats. If there is any marinade remaining, mix into the oats to make it creamier.
SERVE: top oats with mushroom slices. Garnish with sesame seeds, if desired.
Frequently Asked Questions
What mushrooms can I use on top of oats? I used king oyster, but you could also use shiitake, portobello cut into slices, baby bella/cremini.
What greens can I use in savory oats? A lighter and softer green would work best. Some options are spinach, baby kale, or baby bok choy.
How can I make oats creamier without using dairy? Add an extra 1/2 cup water for every 1/4 cup oats when cooking and increase cooking time so that most of the liquid absorbs into the oats.
Where can I buy mushroom powder? I used the Mushroom and Company Umami Seasoning Blend from Trader Joe's.
How can I make savory oats nut-free? Replace the peanut butter with tahini or sunflower butter.
How can I make savory oats gluten free? Use tamari instead of soy sauce and ensure the oats you use are certified gluten free.