Recipes and Cooking Ginger-Sesame Oats with Mushrooms and Charred Green Onions 4.2 (6) 2 Reviews Try this savory porridge with other grains like quinoa, buckwheat, or barley. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 29, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Hands On Time: 15 mins Total Time: 45 mins Servings: 1 Jump to Nutrition Facts Ingredients 1 cup reduced-sodium chicken broth or water* ½ cup steel-cut oats 2 teaspoon toasted sesame oil 1 cup assorted mushrooms, chopped or sliced 1 teaspoon minced fresh ginger 2 green onions, cut into 1- to 2-inch pieces 1 teaspoon reduced-sodium soy sauce Crushed red pepper Directions In a small saucepan bring broth to boiling. Stir in oats. Reduce heat to medium-low. Cook, uncovered, 25 to 30 minutes or until oats are tender and mixture is thickened and creamy, stirring occasionally. Meanwhile, in an 8-inch skillet, heat 1 tsp. of the oil over medium heat. Add the mushrooms and ginger. Cook and stir 3 to 4 minutes or until tender. Transfer to a bowl. Add remaining oil to skillet. Increase heat to medium-high. Add green onions. Cook 1 to 2 minutes or until charred. Remove from heat. Stir mushrooms into oats. Top with soy sauce, green onions, and crushed red pepper. Italian Porridge: Prepare oats as above and omit remaining ingredients. In a small saucepan melt 2 tablespoons butter over medium heat. Add 8 small sage leaves. Cook for 1 to 2 minutes or until butter is browned; set aside. Cook 4 ounces bulk pork sausage in a small skillet; drain fat. Stir in 1/2 cup reduced-sodium chicken broth and 1 tablespoon balsamic vinegar. Bring to boiling; add 4 fresh or dried figs, cut into wedges. Boil gently, uncovered, for 5 to 8 minutes or until most of the liquid is gone. Serve over oats topped with sage leaves and browned butter. * For a more creamy consistency, add up to 1 cup more broth or water. Rate it Print Nutrition Facts (per serving) 474 Calories 15g Fat 65g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Calories 474 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Sodium 748mg 33% Total Carbohydrate 65g 24% Total Sugars 4g Protein 21g Vitamin C 8.7mg 44% Calcium 88mg 7% Iron 5.2mg 29% Potassium 600mg 13% Folate, total 42.9mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.