Add cooking spray or a bit of oil to a non-stick pan over medium-high heat. Cook the mushrooms until golden on both sides. Add black pepper. Set aside.
Combine oat bran and mushroom broth in a small pot or saucepan. Bring to a boil. Once at a boil, reduce heat to a simmer. Simmer and stir for 1-3 minutes until thick and creamy.
Pour oat bran into bowls and top with sliced mushroom and a splash of soy sauce.
Notes
To go gluten-free, switch out the soy sauce for tamari sauce or coconut aminos.
This cooks up FAST. So, stick around the kitchen and watch it. It will take at most 3 minutes to cook.
I love using mushroom stock in this recipe, but it can be substituted for vegetable broth.
Feel free to use any kind of mushrooms you prefer. For this recipe, I used Baby Bella mushrooms. I used about 6 mushrooms. But you can use as many as you prefer.