Mushroom Porridge

Yes, you did read the title correctly. I was a bit cautious of trying savoury oats, but thought I would see what all the fuss was about! I must admit, I still prefer sweet oats, but savoury oats were still delicious and is a quick & easy breakfast or lunch alternative!

Ingredients (serves 1):

  • 50g Jumbo Rolled Oats
  • 1 tbsp Olive Oil
  • 3 Garlic Cloves, peeled & finely chopped
  • 3 Chestnut Mushrooms
  • Handful of dried Shiitake Mushrooms (soaked for at least 12 hours- drain but make sure you keep 200ml of the water)
  • 2 tsp dried Thyme
  • 100ml Oat Milk (or any milk alternative)

Method:

  1. In a small pan on a medium heat, sauté the Garlic with the Olive Oil for 3-5 minutes
  2. Add the Mushrooms and sauté for a further 5 minutes
  3. Add the Thyme and combine well. Keep a few spoonfuls of the Mushrooms to one side so that you can use it as a topping
  4. Add the Oats, Mushroom stock water and Oat Milk. Combine well and bring to the boil
  5. Once boiled, continuously stir on a low heat for 5 minutes, add more Oat Milk if the mixture gets too thick
  6. Serve in a medium bowl and serve with the reserved Mushrooms. Enjoy!

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