Savory Oatmeal Porridge | CUESA

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Savory Oatmeal Porridge


Dave Wasem and May Seto, Grand Lake Kitchen, and Carolyn Jung, author of East Bay Cooks

This recipe was demonstrated for CUESA’s Market to Table program on November 30, 2019.

Makes 4 to 6 servings


¼ cup shiitake mushrooms, dried
14 cups cold water
1 onion, small dice
¾ cup steel cut oats
2 tablespoons sesame oil
2 tablespoons Bragg’s Liquid Aminos or soy sauce
3 cups Savoy cabbage, chopped


Bring the water and the dried shiitakes up to a boil in a large pot. Remove from heat and let sit for 30 minutes. 

Strain the liquid and reserve. Remove all the stems from the mushrooms. Slice the caps.

In a large pot, sweat the onions until soft. Add the mushroom stock, mushrooms, oats, Bragg’s Liquid Aminos or soy sauce, and sesame oil and bring to a simmer. Cook until oats are tender and plump.

Add the cabbage and cook for 10 minutes. Season with salt.

Portion out into 4-6 individual bowls. Garnish with whatever you like. We prefer to garnish with poached eggs, crispy chili oil and scallions.

Photo by Kora Vandervall.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »