Forest Mushrooms over Savory Oatmeal

Top Chef‘s Bryan and Michael Voltaggio are two of the most celebrated sibling chefs working today. Learn to make the brothers’ Forest Mushrooms dish, served over Savory Oatmeal.

Note: Bryan fried a mushroom chicharron on the show, so feel free to get creative with your garnishes and make this dish your own.

For more recipes, pick up the Voltaggio Brothers’ cookbook VOLT ink.: Recipes, Stories, Brothers.

Forest Mushrooms over Savory Oatmeal
Serves 6


For the forest mushrooms:
1 cup plus 1 tablespoon unsalted butter, divided
1/2 teaspoon fine sea salt, divided
1 3/4 ounces fresh yeast
Finely grated lemon zest and juice of 1 lemon
1/2 cup wheat beer
1 tablespoon plus 3/4 teaspoon soy sauce
2 medium shallots, minced
2 ounces hen of the woods (maitake) mushrooms
2 ounces black trumpet mushrooms
2 ounces hedgehog mushrooms
2 3/4 ounces honeycap mushrooms

For the oatmeal:
4 ounces shitake mushrooms
1/2 cup steel-cut oats
1/4 ounce kombu, shredded
1 clove garlic, finely grated
1 3/4 cups whole milk
1/2 teaspoon fine sea salt
1 tablespoon soy sauce
1 tablespoon unsalted butter


1. In a small saucepan over medium heat, combine the 1 cup butter and 1/4 teaspoon salt. Cook, stirring constantly, until the butter is golden brown and aromatic, about 2 to 3 minutes. Add the yeast while whisking constantly, and cook until the yeast is aromatic and lightly browned, about 2 to 3 minutes. Immediately add the lemon juice and beer. Finish the sauce with the soy sauce and lemon zest and remove from the heat. Set aside.

2. In a small saucepan over medium heat, melt the remaining 1 tablespoon butter. When it begins to brown, add the shallots and sauté until browned slightly. Add the mushrooms and cook until cooked through, about 15 minutes. Remove the pan from the heat.

3. Stir in half of the beer-yeast sauce into the mushrooms. Season with the remaining 1/4 teaspoon salt. Set the remaining sauce aside.

4. Make the savory oatmeal: In a metal bowl that will fit inside a pressure cooker and is large enough to hold all of the ingredients, combine the mushrooms, oats, kombu, garlic, milk, salt, and soy sauce. Put a rack on the bottom of the pressure cooker, and pour water into the pressure cooker that will reach halfway up the sides of the metal bowl. Following the manufacturer’s instructions, lock the lid in place, bring up to high pressure, and cook for 5 minutes. Let the water dissipate naturally, then uncover, stir in butter, and serve right away.

5. Using an immersion blender, emulsify the remaining beer-yeast sauce. Divide the cooked oatmeal among individual serving bowls. Pour emulsified sauce over the oatmeal and top with sautéed mushrooms.

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