Mushroom porridge is a comforting and hearty dish that combines creamy grains with the earthy flavors of mushrooms. It’s a great option for breakfast or as a savory side dish. Here’s a simple recipe to make mushroom porridge using oats or rice, depending on your preference.
Ingredients
For Oat-Based Mushroom Porridge:
- 1 cup rolled oats
- 4 cups vegetable broth or water (for a lighter version)
- 1 cup mushrooms (button, cremini, or shiitake), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 1/4 cup grated cheese (optional)
- Fresh herbs (like parsley or chives) for garnish
For Rice-Based Mushroom Porridge:
- 1 cup rice (arborio, jasmine, or short-grain)
- 4 cups vegetable broth or water
- 1 cup mushrooms (button, cremini, or shiitake), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- 1/4 cup grated cheese (optional)
- Fresh herbs (like parsley or chives) for garnish
Instructions
For Oat-Based Mushroom Porridge:
-
Sauté the Vegetables:
- In a large saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the sliced mushrooms and thyme. Cook until the mushrooms are soft and any moisture has evaporated, about 5-7 minutes. Season with salt and pepper.
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Cook the Oats:
- Add the rolled oats to the mushroom mixture and stir to combine. Pour in the vegetable broth (or water) and bring to a boil.
- Reduce the heat to low and simmer, stirring occasionally, for about 5-10 minutes or until the oats are cooked to your desired consistency.
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Add Cheese (Optional):
- If using, stir in the grated cheese until melted and creamy.
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Serve:
- Spoon the porridge into bowls and garnish with fresh herbs. Enjoy warm!
For Rice-Based Mushroom Porridge:
-
Sauté the Vegetables:
- In a large saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the sliced mushrooms and thyme. Cook until the mushrooms are soft and any moisture has evaporated, about 5-7 minutes. Season with salt and pepper.
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Cook the Rice:
- Add the rice to the mushroom mixture and stir to combine. Pour in the vegetable broth (or water) and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and creamy. If it gets too thick, add a bit more broth or water to reach your desired consistency.
-
Add Cheese (Optional):
- If using, stir in the grated cheese until melted and creamy.
-
Serve:
- Spoon the porridge into bowls and garnish with fresh herbs. Enjoy warm!
Tips for Making Mushroom Porridge
- Variety of Mushrooms: Feel free to mix different types of mushrooms for a richer flavor.
- Herbs and Spices: Experiment with herbs and spices like rosemary, sage, or paprika to customize the flavor to your liking.
- Toppings: Add additional toppings like a poached egg, sautéed greens, or a drizzle of olive oil for extra richness.
Mushroom porridge is a versatile dish that can be adapted to your taste, and it’s a comforting option for any time of the day. Enjoy!
