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Mushroom Oat-sotto

This is part porridge, part risotto. It is made with oats, but cooked like risotto. It is inspired by a trip to Copenhagen a few years ago, where a porridge chain called GRØD consistently attracted queues, serving traditional danish porridge with seasonal toppings. GRØD means porridge in Danish and that can be everything from sweet oat porridge to savory risottos, eaten at any time of the day.

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A ceramic bowl filled with a grain-based dish, topped with microgreens and thinly sliced white vegetables, sits on a light-colored surface.

The name “oat-sotto” is a nod to the dish I tried at GRØD called “barley-otto”. Or should we call it RIS-OATO?

Use whatever mushrooms you have on hand for this dish. A tip: rehydrated dried mushrooms like porcini would work here too, and even better, you have yourself a ready made mushroom stock for the recipe!

Mushroom Oat-sotto

Serves

Ingredients

extra virgin olive oil
28 g vegan or regular butter
1 onion, finely diced
4 cloves garlic, finely chopped
2 sprigs thyme
200 g shiitake mushrooms, sliced
250 g white button mushrooms, sliced
1 tablespoon tamari or soy sauce
1 tablespoon apple cider vinegar or rice vinegar
180 g steel cut oats (use gluten free oats for GF)
1 litre hot mushroom or veg stock

Recommended toppings

sliced radish or turnips
sliced scallions
raw sliced mushrooms

Instructions

Heat a large pot on medium high. Add the butter and 2 tablespoons of olive oil and when the butter has melted, add the onions and cook for 3-4 minutes until softened.
Throw in the garlic and thyme and stir. Then add the mushrooms, season with 1 teaspoon of sea salt and some black pepper. Stir for 7-8 minutes until the mushrooms are tender and most of the liquid has cooked off. Add the tamari or soy sauce and vinegar to help deglaze the pan.
Stir in the oats, ensuring every grain is coated. Add 1/2 cup of stock and stir. Leave to cook, stirring occasionally, until the liquid has been absorbed, before adding your next ½ cup of stock. Continue adding stock, 1/2 cup at a time, stirring well after each addition of liquid, until the grains are tender (you may not need all of the stock). Remove from the heat.
Ladle the porridge into bowls and finish with a drizzle of olive oil and your choice of toppings.