If you’re looking to elevate your breakfast game, our Mushroom Savoury Oats recipe is the perfect way to start your day. Combining the hearty goodness of rolled oats with the rich, earthy flavors of mushrooms and a touch of parmesan, this dish is both comforting and sophisticated. Whether you’re a savory breakfast lover or just looking to try something new, these savoury oats are sure to impress.
This recipe serves 4 and is packed with delicious ingredients like finely diced shallots, 500g of mushrooms, sherry vinegar, and chicken stock, all brought together in a creamy, risotto-like consistency. Topped with soft-boiled eggs, fresh micro herbs, and spring onions, each bowl is a delightful mix of textures and flavors that will leave you feeling satisfied and ready to take on the day.
Let’s dive into the method and create this amazing breakfast dish that’s perfect for a special morning or a cozy brunch with friends and family.
Serves 4
Ingredients:
4 large eggs
2 shallots, finely diced
500g mushrooms
2 Tbsp sherry vinegar
2 cups rolled oats
4 cups chicken stock, kept warm
50g parmesan cheese, finely grated
2 Tbsp butter
2 Tbsp micro herbs
2 spring onions, finely sliced
Extra parmesan, for garnish
Olive oil, for cooking
Salt and pepper, to taste
Method:
Bring a small pot of water to the boil.
Add the eggs and stir.
Cook for 6.5 minutes.
Remove the eggs and place in ice water to stop the cooking.
Peel and set aside – slice only just before serving.
Heat a drizzle of olive oil in a large saucepan over medium heat.
Add mushrooms and cook until golden.
Remove two spoonfuls for garnish.
Add shallots and cook until tender.
Pour in the vinegar and cook for a minute.
Add in all the oats and half the stock.
Stir constantly and bring to a simmer.
As the oats absorb the liquid, slowly add in the rest of the stock as you would to make a risotto, stirring the whole time.
Once all the liquid has been absorbed, add the cheese and butter.
Season to taste with salt and pepper.
Divide the oats among 4 warm bowls.
Garnish the tops with the reserved mushrooms.
Finish with the sliced eggs, spring onions and micro herbs.
Serve and enjoy!
Image and Recipe Credit: The South African Mushroom Farmers’ Association
