Savory Oatmeal with Mushrooms & Spinach The more I fuck with oatmeal I realize it's the chicken of the grains and can adapt easily to different flavor profiles but it needs a lot of support to contrast its awful texture. The crunch of diced veggie sausage and spring onion are key.
Ingredients
- 4 Cremini mushrooms, sliced
- 1 Garlic clove, minced
- 1 T. fresh ginger, grated
- 1 T. Olive oil
- .5 c. Old-fashioned rolled oats
- 1 c. Chicken stock
- 1 c. fresh baby spinach
Top with
- .5 t. toasted sesame seeds
- 1 T. spring onions, sliced thin
- 1 Veggie Sausage, cooked crisp and diced
- splash Toasted Sesame oil
Instructions
Mince the garlic, grate the ginger, and slice the mushrooms.
Add the butter, garlic, and ginger to a small saucepot. Sauté over medium heat for 1-2 minutes.
Add the mushrooms and continue to sauté for a few minutes more, or until the mushrooms have wilted a bit.
Add the vegetable broth to the saucepot, turn the heat up to medium-high, and bring the broth up to a boil.
When the broth reaches a boil, add the rolled oats and stir to combine. Allow it to return to a boil, then reduce the heat to medium low. Let the oats simmer for about 5 minutes, or until thickened.
While the oats are simmering, roughly chop the spinach. Stir the spinach into the thickened oats.
Taste and add salt to your liking, then top it off with sliced spring onions, crispy veggie sausage, sesame seeds and a splash of sesame oil.