Savory Oatmeal

Intro: Mushrooms are definitely my favorite fungi. You may be wondering what other fungi is edible? Ever heard of truffles? They are grown in different habitats, but you can consider them cousins. This recipe pairs mushrooms and greens with savory oats, topped with some eggs, possibly poached! What I enjoy most about this recipe is that it is good for breakfast, lunch, and even dinner.

Ingredients

  • 2 tablespoons butter
  • 1 small yellow onion, diced (provided)
  • Pinch of salt
  • 4 ounces mushrooms, chopped (provided)
  • 3 garlic cloves, minced
  • Pinch of pepper
  • Salt and pepper, to taste
  • 1 teaspoon paprika
  • 1 cup rolled oats (provided)
  • 2 cups Water
  • 2 cups fresh mixed greens, roughly chopped (provided)
  • ½ cup cheddar cheese, cut into small cubes (substitute ¼ cup nutritional yeast)
  • Eggs, cooked to your liking

Instructions

  • 1 In a medium saucepan, heat butter over medium heat. Add chopped onions and salt. Saute until caramelized, about 7-8 minutes.
  • 2 Stir in mushrooms, garlic, paprika, and pepper. Saute for another 5 minutes.
  • 3 Add mixed greens and cook until wilted.
  • 4 In another pan, add oats and saute for a minute. Then add your water and bring to a boil.
  • 5 Lower heat and simmer until liquid is absorbed.
  • 6 Add in cheese and cook until melted.
  • 7 Cook your eggs to your liking, I prefer poached in this case.
  • 8 To serve, plate oatmeal as a base. Top with veggies, then eggs. Enjoy.

Adapted from: https://winealittlecookalot.com/savory-spinach-cheddar-mushroom-oatmeal/

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