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Savory Oats with Mushrooms and Egg

These oats are brimming with savory flavors: rich chicken stock, earthy mushrooms, and salty-umami seaweed.

Serves 4

1 teaspoon extra virgin olive oil

1 shallot, finely diced

8 ounces mixed fresh wild mushrooms

1 teaspoon white wine vinegar

2 cups Irish steel-cut oats

4 cups chicken stock 

½ cup finely grated Cheddar cheese (optional)

2 tablespoons grass-fed unsalted butter
coarse sea salt and freshly ground black pepper

4 7-minute eggs, cut in half

2 tablespoons coarsely chopped fresh flat-leaf parsley

¼ cup dulse or rehydrated hijiki seaweed

1. Heat the oil in a large, heavy saucepan over medium heat. 
 
2. Add the shallots and mushrooms and cook, stirring often, until the shallots are translucent, about 2 minutes. Add the vinegar and cook, stirring and scraping, until the mushrooms are moist and there’s a little liquid in the bottom of the pot, 2 to 3 minutes.
 
3. Toss in the oats, then a ladleful of chicken stock, and stir with a silicone spatula. As the oats absorb the liquid, continuously add a bit more just as you would to make a risotto, stirring the whole time. All of the liquid should have been added and the oats fully cooked through after about 30 minutes.
 
4. Add the seaweed, cheese (if using), and butter and gently fold until thoroughly incorporated. Season to taste with salt and pepper. Divide among 4 serving dishes and top with the eggs and parsley.
 

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