Asparagus is a very versatile vegetable. It can be roasted, steamed, grilled, stir-fried, blanched, or even eaten raw. It also comes in different colors: green, purple, or white. While asparagus is most commonly paired with chicken, fish or ham, it can also be added to steel cut oats as a savory risotto.
Reconstituting dried mushrooms is easy to do. After rinsing, place mushrooms in a medium-sized bowl, and pour warm water over them. Use the back of a spoon to push mushrooms down into the water to make sure they’re completely submerged. Let soak for 20-30 minutes, or until they become plump, soft, and have almost doubled in size.
Place mushrooms in a cheesecloth-lined strainer, pressing down with the back of a spoon to squeeze out as much water as possible. Reserve all of the dark brown, flavorful soaking liquid and use it to cook the steel cut oats.
For this recipe, you will use a total of 4 cups of liquid: low sodium chicken stock AND the soaking liquid left over from reconstituting the dried mushrooms. When I was done reconstituting my dried mushrooms, I was left with 2 cups of soaking liquid. So, I cooked the steel cut oats in 2 cups of chicken stock and 2 cups of the soaking liquid. Exact measurements may vary depending on how much soaking liquid you have left.
1. Reconstitute dried mushrooms and reserve soaking liquid (approximately 2 cups).
2. In Dutch oven, heat olive oil over medium heat. Add shallots and garlic and sauté for approximately 3-5 minutes or until garlic is fragrant and translucent, and shallots have begun to soften.
3. Add mushrooms and sauté for 5 more minutes. Stir occasionally.
4. Add white wine to deglaze. Use a wooden spoon to scrape off any bits stuck to the bottom of the Dutch oven.
5. Add chicken stock, reserved mushroom soaking liquid, and miso paste. Stir to incorporate.
6. Add salt and pepper, and cook for about 3 minutes.
7. Raise heat to medium-high and bring to a simmer. This will take about 5 minutes.
8. Once liquids are simmering, add quick cook steel cut oats and stir continuously for about 2 minutes.
9. Add asparagus and continue stirring. Cook for about 3 more minutes, or until the asparagus turns bright green, and the oats become creamy.
10. Remove from heat and let sit for 2 minutes. This will allow the oats to thicken.
11. Use a ladle to pour mixture into serving bowls. Garnish with freshly-shaved Pecorino Romano cheese and lemon zest.
12. Serve immediately.
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