Savoury Mushroom Oats
Recipes · Breakfast · Recipe, Typed Supps
Oats with no sugar anywhere near them — closer to a risotto than to porridge.
Allergens and patterns
Contains gluten, eggs, milk.
Ingredients
- 2/3 cup (60g) Oats — Cooked in stock instead of milk, oats behave like any other grain. The beta-glucan that lowers cholesterol does not care which direction you season them.
- a large handful, sliced (100g) Mushrooms — Browned hard, they give the bowl the savoury depth that makes the whole idea work — plus B vitamins and, if they have seen sunlight, vitamin D.
- 1 egg (50g) Eggs — A soft yolk is the sauce. It also nearly doubles the protein in the bowl.
- a small grating (15g) Parmesan — Salt, umami and calcium in a quantity small enough not to matter to the fat total.
- a pinch, chopped (5g) Chives — A fresh, sharp finish over a bowl that is otherwise entirely soft and brown.
- 1 1/2 tsp (8g) Olive Oil — For the mushrooms. They need real heat and real fat or they steam instead of browning.
- 1 cup (250ml) Vegetable Stock
Nutrition per serving
- Calories: 273 kcal
- Protein: 15.2g
- Carbohydrate: 9.1g
- of which sugars: 1.3g
- Fat: 18.8g
- of which saturated: 5.7g
- Fibre: 3.4g
- Sodium: 233mg
Method
- Fry the mushrooms in the olive oil over high heat until properly browned, then set them aside.
- Add the oats and stock to the same pan and simmer, stirring, for about 6 minutes until creamy.
- Stir the parmesan and most of the mushrooms through.
- Fry or poach the egg and sit it on top with the rest of the mushrooms.
- Finish with the chives and plenty of black pepper.
Nutrients it supplies
More in Breakfast