Savory Porridge with Mushrooms and Egg
Published Dec 23, 2023
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This Savory Porridge with Mushrooms and Egg will make a great breakfast dish!
Savory Porridge with Mushrooms and Egg
Ingredients
- 2 cups chicken or vegetable broth
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 1 cup quick-cooking gluten-free oats
- 8 ounces fresh mushrooms of choice, , sliced
- 3 large shallots, , thinly sliced
- 1 teaspoon dried thyme, , optional
- Freshly ground black pepper
- Fresh thyme, , for garnish, optional
- 2-3 large fried eggs, , one per person, optional
Instructions
- In a small saucepan, combine the broth with 1 tablespoon of olive oil and a generous pinch of salt. Bring to a boil. Add the oats, return to a boil, then reduce heat to low and cook, stirring occasionally, until thickened, about 13-15 minutes. Remove from heat and cover to keep warm.
- In the meantime, in a large sauté pan set over medium-high heat, heat 2 tablespoons of olive oil until shimmering. Add the mushrooms, shallots, dried thyme, if using, salt and pepper to taste and cook, stirring occasionally, until beginning to brown, about 10 minutes.
- Divide the oatmeal between serving plates, top with the mushroom and shallot mixture and a fried egg, if using.
- Serve immediately.
Notes
Any style of egg would suit this dish. I prefer mine over easy, so the creamy yolk will break and ooze down over the oatmeal and mushrooms.
Nutrition
Calories: 327kcalCarbohydrates: 27gProtein: 14gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 109mgSodium: 97mgPotassium: 599mgFiber: 4gSugar: 4gVitamin A: 172IUVitamin C: 4mgCalcium: 53mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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