Savory Mushroom Oatmeal Recipes

OATMEAL FOR DINNER (SAVORY STEEL CUT OATS)

Steps:

• In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.
• Meanwhile, melt butter in large high-sided skillet over medium-high heat. Add leek and salt; cook 2 minutes, stirring frequently. Add garlic, mushrooms, thyme and sage; cook 7 to 8 minutes or until mushrooms are very deeply browned, stirring frequently. Add wine, cook 1 minute, stirring constantly.
• Reduce heat to medium. Add oatmeal; cook 1 minute, stirring constantly. Add 2 ladles of hot stock, cook until oats have absorbed almost all of the liquid. From this point, you'll continue adding stock, 1 ladle at a time, and stirring frequently (you do NOT need to stir constantly). The oats should take about 25 minutes to cook (taste to make sure they are tender).
• To finish, vigorously stir in 1/4 cup cheese. Serve in warm bowls garnished with parsley and extra cheese.

SAVORY GINGER MUSHROOM OATMEAL

Steps:

• In a medium pot, add water and stock and bring to a simmer. Add steel cut oats and turn heat down to low. Let oats simmer until they are tender, about 30 minutes. Stir regularly and add more water if the pot looks dry at any point.
• For mushrooms, add butter to a large skillet. Slice mushrooms and add to the skillet. Cook over medium heat until the mushrooms lose their liquid and cook down, about 5 minutes. Then add ginger and a dash of soy sauce. Remove from heat.
• For soft-boiled eggs, bring an inch of water to a rapid boil in a pot with a lid. Gently add eggs to the water (they wont be covered, it's fine). Return cover and let the eggs cook rapidly for 6.5 minutes. Then drain eggs and rinse with cold water for 30 seconds. Then carefully peel eggs starting with the fatter end of the egg.
• Once oats are done, stir in half of the diced mushrooms. Divide oatmeal between bowls and top with extra mushrooms, scallions, and egg. Enjoy!

SAVORY MUSHROOM OATMEAL

Steps:

• To cook the oats heat oil in a pan along with grated ginger. Sauce the ginger for 30 seconds, then add the oats. Stir the oats and add in the water, salt and pepper. Bring to a boil, then simmer for 3-4 minutes. The mixture should become thick like a porridge. Adjust the consistency by adding more water.
• To cook the mushrooms, heat oil in a nonstick pan. Add the mushrooms and cook on medium-high heat until the mushrooms are golden brown. Sprinkle with salt.
• To serve, top with cooked oats with the mushroom mixture, a poached egg, a dash of soy sauce and green onions.

SAVORY MUSHROOM OATMEAL

Steps:

• Heat up the oil in a skillet. Add the onion and garlic and cook just until softened. Add the mushrooms and Mrs. Dash, cover and cook for about 5 minutes. Add the oatmeal and serve.

SIMPLE SAVORY OATMEAL

Steps:

• Place water and oats in a microwave-safe bowl. Cook at 50% power, stirring half way through cooking, until oats are softened, 3 to 5 minutes. Stir in butter until melted. Stir in bacon bits and Creole seasoning until evenly distributed.

SWEET AND SAVORY OATMEAL

Steps:

• In a small pot with a lid, bring the water to a boil with a pinch of salt.
• Stir in oats and reduce heat to low. Cover and let cook until the desired consistency is reached.
• Add cinnamon and sugar, and stir.
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
• Add the greens to the frying pan and saute for about 1 minute or until they begin to wilt. Remove from heat.
• Add the greens and sausage to your bowl of oatmeal, plus an egg cooked to your liking, and maple syrup to your taste. Serve immediately.