Our farmers’ market has an amazing mushroom vendor and I’m always looking for great ways to use them.
In this recipe, you get the most out of both your ‘shrooms and scallions through the delicious process of roasting. And, using our Cranberry Muesli or Double Protein Oats will add protein, fiber, and iron!
How This Gluten-Free Roasted Mushrooms & Charred Scallion Oats Recipe is Better
- Flexibility & Flavor: As much as I LOVE mushrooms, this is also great clean-out-the-fridge recipe. If you don’t have mushrooms but you have tomatoes and basil, do that instead! The key is to (1) roast something, and (2) char something. With the added crunch of the pumpkin seeds and the bright cranberry taste, this flavor combo is unparalleled!
- Nutrition: If you are a ZEGO fan, it’s no surprise that our Double Protein Oats add protein, fiber and iron compared to other grain options like rice and pasta. And, so does our Muesli! You can use either for this recipe but we prefer the muesli for the added seeds and fruit. Also, with this recipe,you get the phytonutrients of the beautiful veggies and herbs. So whether you keep this vegetarian or add in your favorite meat (it’s fantastic with duck confit), you’ll get all the protein you need to be strong and satisfied.
Roasted Mushrooms & Charred Scallion Oats
- Makes 2-3 servings.
- 4 cups mushrooms, combine several varieties if you can, chop larger ones so all the ‘shrooms are roughly the same size
- 3 cups chopped shallots cut in half or quarters (or substitute the same amount of onions with about 5 garlic cloves cut in half)
- 1 bunch scallions, cut off the root end and any tops that don’t look fresh
- ½ head of radicchio or ¼ head of purple cabbage cut into ¾ wedges like an apple
- 1 cup fresh peas
- 1 cup basil, roughly chopped
- 1/2 cup mint leaves, whole or roughly chopped
- 2 tbsn ghee
- 2 tbsn olive oil
- 2 cups ZEGO Cranberry Muesli or ZEGO Double Protein Oats
- 1-2 cups hot water or broth
- 2/3 cup barely chopped or smashed, roasted almonds (it’s okay to use whole too but I like the variety of size of chopped)
- Salt and Pepper to taste
- Herbs to sprinkle on top
- Turn your oven on “roast” at 350 degrees F.
- Prepare a large, shallow roasting pan by putting a layer of parchment paper on the bottom. (You may roast in your air fryer if you are making a half recipe but watch the parchment because it will be more inclined to burn.)
- Char your scallions:
- Heat your skillet at high-medium heat. It’s ready when you sprinkle water on the pan and the water beads up before evaporating.
- Place your scallions right on the skillet (no fat needed) and press them down with your spatula.
- Cook 1-2 minutes. Flip over when you see some black char marks on the underneath side of the scallions.
- Remove charred scallions, let cool, and chip into 1” lengths.
- In a large skillet, combine the mushrooms, cabbage or radicchio, onion, 2 tablespoons of olive oil, and about 1 teaspoon salt and some pepper. Sautee about 10 minutes until the mushrooms start to sweat. Cover for a few minutes to speed the process.
- Pour your veggies into your shallow roasting pan and place in the upper 1/3 of the oven for about 10 minutes. Keep an eye on it because everyone’s oven is a bit different. And the time will vary depending on your chop size and types of veggies. They are done when you see the edges drying out and getting darker.
- While the veggies are roasting, toast your ZEGO Cranberry Muesli or Double Protein Rolled Oats.
- Heat the same skillet as you used for your veggies at medium and combine 2 Tbsn ghee or other fat with 2 cups of Muesli or Oats and 1 teaspoon of salt. If using vegetable oil, take extra care not to burn the oats. Combining olive oil with ghee will help prevent burning without adding too much of the ghee caramel flavor.
- Stir twice a minute to toast for about 3-5 minutes.
- When the color starts to turn darker, watch carefully so as not to burn.
- Remove from the skillet and set aside if your veggies aren’t ready yet.
- In your original skillet, mix together your roasted veggies, charred scallions, and toasted oats over medium heat.
- If you like “al dente” style with more firmness, taste the oats before you add water to see if you want to soften them at all. If you add too much water or over stir, the oats may become starchy.
- If you want your oats softer, add 1 cup of hot broth or water. Don’t stir much. Add another cup of liquid if you want the oats even softer.
- Remove your lovely dish from the hot skillet and sprinkle with almonds and chopped herbs of your choice.
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