We all love a good bowl of oatmeal, but have you ever made it savory and had it for dinner? This Savory Mushroom Oatmeal is creamy, comforting and delicious — packed full of mushrooms and topped with parmesan cheese and fresh basil. It’s a simple, quick and easy dinner on a budget.
How to Make Oatmeal
Oatmeal is prepared using quick oats, old fashioned oats or steel cut oats combined with a liquid, traditionally milk or water. In the case of savory oatmeal, stocks and broths are a great liquid alternative to infuse flavor into the oatmeal from the beginning.
Types of Oatmeal
First determine what type of oats you want to prepare. Every oatmeal package will have some general instructions how to prepare oatmeal but a good rule of thumb is that the coarser and less processed the grain, the longer it will take to cook. For quick meals, I love quick cook oats because in under 5 minutes, the oatmeal is ready to eat.
Heat the Liquid First
No matter what liquid you choose, make sure you heat the liquid before adding the oatmeal. Allowing your milk, water or stock to come to a simmer and then stirring in your oats will ensure a more even and precise cook.
Be Diligent & Stir
Occasional stirring, especially when cooking with milk, will ensure that your oatmeal does not stick and burn. It’s a good idea to occasionally stir the oatmeal and check the consistency.
The Consistency Will Thicken As It Cools
Remember, that the consistency of the oatmeal will thicken as it cools. So if you have leftovers you can thin out the oatmeal by adding a bit more liquid before you reheat it.
Oatmeal sits in our cupboard waiting for our morning breakfast. Traditionally cooked with milk and water, if you’re anything like me, you’ll sweeten it a bit and maybe add a spice or two. But savory oatmeal? With mushrooms and parmesan sounds like a pasta or rice. But why do we not include oatmeal into the savory mix? After all, oatmeal is a whole grain packed full of vitamins and nutrients.
Why Cook Savory Oatmeal?
Savory Oatmeal works because it’s a:
- Comforting meal or side dish perfect.
- It’s quick and easy with quick cooking oats.
- It’s super delicious!
- It’s budget friendly but elegant.
- It’s reminiscent of risotto but A LOT easier.
Best of all, this mushroom oatmeal is just one variation of a savory oatmeal. You can change the stock (try vegetable, mushroom or beef stock), add more veggies, add more milk or cream, top it with toasted nuts, etc. The possibilities with savory oatmeal are limitless but this Savory Mushroom Oatmeal is a great first step, especially for risotto lovers.
Savory Mushroom Oatmeal
- 1 Non-stick frying pan
- 1 Sauce pot
- 2 tsp olive oil
- 1 ½ cups mushrooms (sliced)
- 1 clove garlic (minced)
- 1 cup oatmeal (quick cook)
- 2 ½ cups chicken stock
- ¼ cup parmesan cheese (grated)
- 1 tbsp fresh basil (chiffonade)
- 1 tbsp cream (optional)
- Add olive oil to frying pan and heat over medium-high. When warm, add the sliced mushrooms and saute until golden brown.
- Add the minced garlic and cook until fragrant, about one minute. Season with salt and pepper to taste.
- Add chicken stock to sauce pot and bring to a simmer over medium high heat. Add oatmeal and sauteed mushrooms, reserving two tablespoons for a garnish.
- Simmer over medium heat, stirring occasionally until the oatmeal has thickened, about 3-5 minutes. Season with salt and pepper to taste.
- Garnish with remaining sauteed mushrooms, parmesan cheese, basil and a drizzle of olive oil.
- Serve and enjoy while it's still warm.