[RECIPE] Mushroom Savoury Oats

Welcome to a cozy culinary adventure where wholesome oats meet the earthy allure of mushrooms in this Mushroom Savoury Oats recipe.

Whether you’re a devoted oatmeal enthusiast or simply curious about innovative ways to enjoy oats, this recipe is set to tantalise your taste buds and warm your soul.

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

Mushrooms have a high antioxidant content, particularly ergothioneine and selenium. These compounds play crucial roles in reducing oxidative stress and inflammation in the body.

Method:

1. 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.
2. Heat a drizzle of olive oil in a large saucepan over medium heat. Add mushrooms and cook until golden. Remove two spoonfuls for garnish.
3. 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.
4. Once all the liquid has been absorbed, add the cheese and butter.
5. Season to taste with salt and pepper.
6. Divide the oats among 4 warm bowls. Garnish the tops with the reserved mushrooms. Finish with the sliced eggs, spring onions and micro herbs.
7. Serve and enjoy!

Image and Recipe Credit: The South African Mushroom Farmers’ Association

Author: Pedro van Gaalen

When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.

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