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Mushroom and Miso Savory Oats

2 savory oat bowls, each with half the mushrooms and all other measured components · Active 12 min · Cook 16 min · Total 30 min

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Mushrooms give a bowl of oats a savory direction without needing a frying pan. Slice them thinly and let them soften in a little stock before the oats begin their gentler cook. Miso is stirred through at the end, where its flavor stays clear. The sesame seeds and spring onion are small measured finishes, not a separate shopping list of toppings.

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Savory oats with mushrooms, spring onion and sesame seeds.

Soft mushrooms are the aim

A microwave does not give these mushrooms the dry browned surface of a hot skillet. Thin slices become tender and release juices into the bowl, which is useful liquid for the oats. Keep those juices. The first stage is finished when the slices are soft all the way through, rather than when they look roasted or the bowl becomes dry.

Add miso after the oats soften

Miso can cling in a salty lump if dropped straight into a thick bowl. Loosen it in a small cup with a spoonful of the cooked porridge, then stir that mixture back through. The stock and miso already supply salt, so the base needs no extra salt ingredient. Divide the entire mixture first and then divide the finishing ingredients.

Ingredients

  • 200 g (about 7.1 oz) cultivated white button or cremini mushrooms (Agaricus bisporus), cleaned and cut into 3 mm (about ⅛ in) slices; do not substitute wild or specialty mushrooms in this timed method
  • 150 ml (about ½ US cup plus 2 US tbsp) low-sodium vegetable stock, divided: 30 ml (about 2 US tbsp) and 120 ml (about ½ US cup)
  • 350 ml (about 1½ US cups) water
  • 90 g (about 3.2 oz) old-fashioned rolled oats, not steel-cut
  • 20 g (about 0.71 oz) white miso paste
  • 5 ml (about 1 US tsp) toasted sesame oil
  • 20 g (about 0.71 oz) spring onion, finely sliced
  • 10 g (about 0.35 oz) sesame seeds

Set out

1000 W microwave with turntable, Microwave-safe bowl, 2 L (about 2.1 US qt) measured capacity, about 19 cm (about 7½ in) inside diameter, Microwave-safe vented cover, Knife and board, Spoon, Small cup for loosening miso, Kitchen scale and measuring jug, Oven mitts, Two serving bowls

Allergens

Soy, Sesame. Check labels and substitutions.

Make it

  1. Combine the mushrooms, 30 ml (about 2 US tbsp) stock and sesame oil in the 2 L (about 2.1 US qt) bowl. Cover with the vented cover. Microwave at 1000 W full power for 3 minutes, stir thoroughly, then cook 1–2 minutes more until the slices are soft. Retain every spoonful of the mushroom liquid.
  2. Stir in the remaining 120 ml (about ½ US cup) stock, 350 ml (about 1½ US cups) water and all the oats. Microwave uncovered at full power for 3 minutes, stirring halfway through. Reduce to 50% power and cook 6–8 minutes, stirring every 2 minutes, until the oats are soft and the mixture has thickened. If necessary, continue in 30-second bursts at 50% power until the grain is tender.
  3. Stand for 2 minutes. Put the miso in the small cup, add 2 tablespoons of the cooked porridge from the bowl and stir to loosen. Return all of it to the bowl and mix thoroughly; nothing is discarded.
  4. Divide the full batch between two bowls. Finish each with 10 g (about 0.35 oz) spring onion and 5 g sesame seeds. Serve warm.

Keep the stock allocation clear

The mushrooms use 30 ml (about 2 US tbsp) of the 150 ml (about ½ US cup plus 2 US tbsp) stock; the oats receive the other 120 ml (about ½ US cup) plus 350 ml (about 1½ US cups) water. The liquid released by the mushrooms remains in the bowl.

A creamy bowl, not fried oats

Expect tender grains and soft mushrooms. There is no crispy skillet layer or browned topping in this microwave method.

Ingredient labels

Miso may contain barley or other gluten grains; stock may contain wheat, celery or additional allergens. Use certified gluten-free oats and suitable labels if needed.

A useful detail

The 30-minute total allows about 9 minutes preparation, up to 16 minutes of sequential heating, the 2-minute stand and finishing. Stirring is included within the heating stages. Times are starting ranges for a 1000 W microwave. Use the stated power setting, stir and turn as directed, and use the food endpoint rather than the clock alone. A different wattage or bowl shape may need additional short bursts.

Another way

  • Use 20 g (about 0.71 oz) red miso instead of white miso for a stronger flavor. Its saltiness varies, so do not add extra salt automatically.
  • Replace the sesame oil with 5 ml (about 1 US tsp) olive oil and the seeds with 10 g (about 0.35 oz) chopped walnuts. Walnuts become an allergen; check miso and stock labels for any remaining sesame.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below and use within 3 days. Store the dry seeds separately. Reheat covered in short bursts, stirring, until 165°F/74°C throughout, then stand 2 minutes.