Savory Miso Mushroom Oats

Ingredients

• 8 Ounce Cremini mushrooms, sliced - 8 (ounces), sliced
• 3 Cup Baby spinach - 3 (cups)
• 3 Each Green onions, sliced with white and green parts separated - 3 (count), White and green parts separated after slicing.
• 2 Count Garlic, minced - 2 (cloves), minced
• 1 Tablespoon Toasted sesame oil - 1 (tablespoon)
• 2.5 Cup Low-sodium vegetable broth - 2 1/2 (cups)
• 1 Cup Rolled oats - 1 (cup)
• 2 Tablespoon White miso paste - 2 (tablespoons)
• 1 Tablespoon Low-sodium soy sauce - 1 (tablespoon)
• 2 Teaspoon Sesame seeds - 2 (teaspoons)

Instructions

1. Prepare vegetables

   1. *Slice the mushrooms and green onions*, keeping the *green onion whites and greens separate*; mince the garlic if needed.

2. Brown mushrooms

   2. Heat sesame oil in a medium saucepan over medium-high heat, then add mushrooms and green onion whites; cook for *3 minutes*, stirring often, until the mushrooms are *lightly browned and softened*.

3. Add aromatics, broth, and oats

   3. Add garlic and cook for *30 seconds* until *fragrant*, then stir in vegetable broth and rolled oats.

4. Simmer oats

   4. Bring to a gentle simmer and cook for *5 minutes*, stirring often, until the oats are *creamy and tender*.

5. Temper miso off heat

   5. Spoon 2 tablespoons of hot liquid into a small bowl, whisk in the *white miso paste* until smooth, then stir the miso mixture back into the oats *off the heat*.

6. Wilt spinach

   6. Stir in spinach and soy sauce until the greens are *just wilted*, about *1 minute*.

7. Serve

   7. Serve warm topped with green onion greens and *sesame seeds* for a *savory finish*.