Savory Oatmeal with Mushrooms
Oatmeal is fast, delicious, rich in fiber and all the other good stuff. I always loved it until I woke up one morning with 5 kilograms of oats dropped at my front door in London! Clearly, I had way more oats than I had ever dreamt of! After a few experimentations, I couldn’t have any sweeter / fruity oatmeal anymore…. I needed something different and something savory! This recipe is a game changer – it tastes just like risotto – and brings me so much joy every time I make it, whether in Los Angeles or anywhere else in the world.
I hope you enjoy it as much as I do.
Vegan, Gluten free.
1 cup of oats. I used gluten-free rolled oats
1/2 cup mushrooms any kind, I used Shiitake and Crimini
10 oz vegetable broth
2 tbs vegan butter
2 garlic cloves, minced
1 teaspoon fresh thyme
- Heat the vegetable broth until it starts boiling, then reduce heat to low and add the oats
- In a separate saucepan, melt butter on medium heat
add garlic and mushrooms; cook until they have turned brown.
add thyme to mushrooms stirring frequently. Reserve
- Once the oatmeal have absorbed almost all the vegetable broth, take the mushrooms mix out of the saucepan and add it to the cooked oatmeal.
- Cook for 1 more minute and voilà.
Suggestion: I love to sautéed kale or spinach to add some greens to my dish.
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