Author Notes
Everyone enjoys eggs and oatmeal at breakfast-time, but who ever made the rule that you can't have the two for dinner? Cue savory oats! With the addition of tamari, shiitake mushrooms, and scallions, you'll start breaking the rules in no time. Want the full story of how I came up with the recipe? Check it out on my food blog, www.thealiconklin.com! —Ali Conklin
Test Kitchen Notes
WHO: Ali Conklin is a brand-new member of the Food52 community.
WHAT: Creamy oats go savory.
HOW: Cook oats in almond milk, then top with browned shiitakes, scallions, sesame seeds, and a runny poached egg.
WHY WE LOVE IT: This is the kind of recipe where anything goes—no shiitake? Use cremini or button. No almond or coconut milk? Use soy or cow’s. Sprinkle with furikake for some crunch. Add leafy greens for a more complete meal. Fry an egg if you don’t want to deal with poaching one. It’s still going to be deliciously creamy and mushroom-y and comforting in all the right ways. For any meal. We're in. —Heather | Delicious Not Gorgeous —The Editors
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Ingredients
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1/2 teaspoon
coconut oil
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3 to 4
medium/large shiitake mushroom caps, sliced
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1 teaspoon
rice vinegar
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1/2 cup
almond or coconut milk (carton not can)
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1/2 cup
"quick-cooking" steel-cut oats
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1
large egg
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1 splash
white vinegar
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1 pinch
salt
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1 tablespoon
tamari
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1 tablespoon
thinly sliced scallions
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1/2 teaspoon
sesame seeds, to garnish
Directions
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In a small saucepan, melt coconut oil on medium heat. Add shiitake mushrooms and toss, cooking for 30 seconds.
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Add rice vinegar to mushrooms and toss again. Let cook another 2 minutes or so, until all oil and vinegar has been absorbed and parts are starting to brown. Remove from heat and set aside.
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As mushrooms are cooking, heat the almond milk with added 1/2 cup of water to boiling in a medium pot.
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Once boiling, lower heat to a simmer and add oats. Stir, then cover. Stir occasionally and keep an eye on it to keep it from boiling over (the milk likes to foam up from the heat), cooking until desired thickness. about 10 to 12 minutes.
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Towards the last few minutes of cooking, poach the egg: In a small pot, bring water to a boil with a splash of white vinegar and a pinch of salt. Crack egg open into a small dish. Once water is boiling, reduce to a simmer and use a spoon to get the water going in a swirling motion. With a gentle flick of the wrist pour egg directly into the middle of the pot. Let cook for 2 to 3 minutes, until the white has firmed up but the yolk still feels runny when poked with your finger.
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When oats are done, place into a bowl. Top with shiitake mushrooms. Pour over tamari and scatter scallions all over. Add the poached egg on top. Sprinkle with sesame seeds to garnish. Enjoy!
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