65
INGREDIENTS
1 Tbsp oil
4 shiitake mushrooms,
diced
A pinch of salt
3
/
4
medium beetroot,
peeled and diced
2 Tbsp regular or
premium soy sauce
1.2 litres (4
3
/
4
cups)
stock or water
1 cup baby oats
A few dashes of ground
white pepper
GARNISHES
1 Tbsp sesame oil
1 spring onion, green
part only, finely chopped
1 sprig coriander or
1 spring onion, finely
chopped
Fried garlic or onions
savoury beetroot
oatmeal porridge
Serves 2
METHOD
1.
Heat oil in a pot over medium-low heat. Add shiitake with a
pinch of salt and sauté until they shrink slightly.
2.
Add beetroot and mix well with shiitake. Add 1 Tbsp soy
sauce, let it simmer and reduce to half. Add water or stock,
bring to a boil and simmer for 15–20 minutes, until beetroot
is soft. Mix in the remaining soy sauce.
3.
Bring heat down to low and carefully add in baby oats while
stirring. Let it simmer for 5–10 minutes, stirring until oats
are cooked and a sticky, porridge-like texture is achieved.
Add extra water or stock if any oats stick to the bottom of
the pot, or if the porridge is getting too thick.
4.
Remove from heat, taste and adjust seasoning with pepper
and salt. Serve in bowls and top with garnishes as preferred.
NOTES
•
This is a very versatile recipe. Beetroot can be substituted with
pumpkin, squash, sweet potato, tomato — anything that cooks to
a paste-like consistency, can give a nice colour and has a natural
subtle sweetness. Shiitake here is used for its enriching woody
flavour and meaty texture, though you can substitute with a strong-
flavoured item like portobello, porcini or button mushrooms, or leek,
onions or garlic.
•
You can also replace oats with cooked rice or other cook grains to
make other types of porridge.
•
Adding only half of the soy sauce first and reducing it will
concentrate it and bring out even more umami. Since the ingredients
here are simple, I think it is quite important to do this to make the
porridge tasty.
•
Gluten-free options: swap the soy sauce for tamari or liquid aminos,
and use gluten-free oats.