Creamy bowls of oatmeal bolstered with savory mushrooms, miso, herbs, and poached eggs will take your average bowl of oats to another dimension. Enjoy these Asian-inspired oats at any meal of the day. Friends. Let me introduce you to my latest breakfast obsession. And I do not say that lightly.
I never thought I’d cross over to the savory side when it came to a warming bowl of oats, but this recipe has changed the game. I’ll even go so far as to say it’s changed my life.Savory porridge is gaining esteem in the restaurant world. The concept is to mimic the ubiquitous texture of risotto without the time-consuming labor. Chefs are using a variety of grains including rice, farro, millet, or a mix of whole grains to create next-level grain bowls with custardy consistencies and toppings that shine.
Whichever grain you decide to use, the key is to simmer them slowly. A rapid boil will cause the liquid to evaporate before it can be fully absorbed, leading to a gummy consistency. You want creamy, al dente grains with a little chew left to them.
Also, the less processed the grain, the bigger impact the mix-ins and toppings will make. And let’s be real, the toppings are the real stars here. Now let’s expand on toppings. Miso, mushrooms, shallots, and a splash of tamari add deep, rich flavor and truly make these oats shine. But feel free to get creative with your mix-ins depending on what you have on hand. Aromatics of the allium variety (onions, scallions, leeks) are very welcome here, along with more bold flavor boosters like hot sauce or even fish sauce.
The only thing totally necessary (if you ask me), is the poached egg. The egg will “dress” the oats once you cut into it, imparting silky streams of nutrient-dense yolk through every nook of the toothsome grains. These savory oat bowls are far more filling than your standard maple and brown sugar variety. A mix of protein, veggies, and healthy fat will keep you satisfied until lunchtime, guaranteed.
They also reheat beautifully with an extra splash of water or vegetable broth. Save the poached (or soft-boiled) egg for the morning of, and breakfast can be made and assembled in less than 10 minutes.Now, are you ready to give your oats the royal treatment??
- 1¼ cup old fashioned rolled oats
- ¼ tsp. kosher salt
- 1 tsp. olive oil
- 2 cups shiitake mushrooms
- 2 tsp. finely chopped shallots
- 2 tsp. white miso paste
- ½ tsp. reduced-sodium tamari (or soy sauce)
- 1 Tbsp. finely chopped scallions
- 3 poached eggs
- 2 tsp. toasted sesame oil
- Optional toppings: sesame seeds, fresh basil, hot sauce
- Combine oats, salt, and 2½ cups water in a saucepan over medium-high. Once bubbling, reduce heat to medium and cook, stirring occasionally, until most of the water has been absorbed and oats are al dente. Stir in miso and tamari. Remove from heat.
- While oats cook, heat olive oil in a nonstick skillet over medium heat. Add mushrooms and shallots; cook 3 minutes, stirring often, until softened. Stir mushroom mixture into oats.
- Divide oats evenly into each of 3 bowls. Top evenly with scallions and poached eggs. Drizzle evenly with toasted sesame oil and add additional toppings, if desired.