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Hetty Lui McKinnon

  • This recipe is part porridge, part risotto. It is made with oats, but cooked like risotto. It is inspired by my recipe trip to Copenhagen, 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.
  • The name “oat-sotto” is a bit of a laugh really. I’m not being serious with it. It’s just a nod to the dish I tried at GRØD called “barley-otto”. Just as bad haha. A few people on Instagram suggested I call it RIS-OATO which is much better!
  • 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 4
  • extra virgin olive oil
  • 2 tablespoons (28g) vegan or regular butter
  • 1 onion, finely diced
  • 4 cloves garlic, finely chopped
  • 2 sprigs thyme
  • 200g (7 ounces) shiitake mushrooms, sliced
  • 250g (8.8 ounces) white button mushrooms, sliced
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon apple cider vinegar (or rice vinegar)
  • 1 cup (180g) steel cut oats (use gluten free for gf)
  • 4 cups (1 litre) mushroom or veg stock, hot
  • subheading: Recommended toppings:
  • sliced radish or turnips
  • sliced scallions
  • raw sliced mushrooms
Note: Ingredients may have been altered from the original.
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