Creamy Mushroom Oatmeal with Fried Sage
Hearty and filling with a deep savoury flavour - perfect to fuel your morning.
Oatmeal doesn’t have to be boring. Years ago I would have been the first to tell you that I don’t like oatmeal. But really I just didn’t like sweet oatmeal very much. That was before I realized oatmeal could be packed with delicious savoury ingredients that I loved.
This creamy mushroom oatmeal has a deep, rich flavour inspired by mushroom risotto. A creamy and flavourful base to infuse and cook the oats in is key. The result is each spoonful is packed with umami flavour. Served with sautéed mushrooms, toasted pine nuts & walnuts, and crispy fried sage leaves.
Why you’ll love this recipe:
Super simple and comes together in just 20 minutes!
Creamy and delicious, each bite is an umami bomb.
Just 15 wholesome ingredients.
Top tips for making creamy mushroom oatmeal:
Use flavourful ingredients. There are a variety of mushrooms and veggie broth concentrates out there. Be sure to use your favourites that are packed with flavour as this is where a majority of the flavour will come from.
Don’t overcook the oatmeal. Oatmeal can go mushy when overcooked and no one likes mushy oatmeal. Watch it carefully and if you do add more water to this recipe, do so with care and a little at a time.
Watch your nuts. When toasting nuts they can burn very easily so don’t take your eyes off of them when cooking.
How to make savoury mushroom oatmeal:
Prep Time: 10 Min | Cook Time: 10 Min | Total Time: 20 Min
Makes: 2 servings
Ingredients
2 tbsp pine nuts
2 tbsp chopped walnuts
15 mL (1 tbsp) olive oil
10-15 whole sage leaves
1 tbsp vegan butter
2 cups mixed mushrooms, diced
2 cloves garlic, minced
1 shallot, diced
1 tsp chili flakes
5 mL (1 tsp) soy sauce
96 g (1 cup) rolled oats
5 mL (1 tsp) vegetable broth concentrate
480 mL (2 cups) water
Instructions
Prepare Toppings
Place a small skillet over medium heat and add pine nuts and chopped walnuts. Cook for 2-5 minutes, stirring frequently, until lightly toasted on all sides. Watch carefully as they can quickly burn. Remove from the skillet and set aside.
To the same skillet over medium heat add 1 tbsp olive oil. Heat until shimmering and add 3-5 sage leaves at a time in a single layer. Fry until crispy about 30 seconds or so – it can go quickly so watch them carefully. Transfer to a paper towel and sprinkle with salt. Finely slice half of the sage leaves once cooked.
Prepare Mushrooms
To the same small skillet over medium add non-dairy butter and heat for 30 seconds. Add diced mushrooms, minced garlic, and diced shallot. Cook until the shallots are translucent and the mushrooms are golden brown. Add finely sliced sage leaves, chili flakes, and soy sauce – stir and cook for another 1-2 minutes.
Make Oatmeal
Place a small saucepan over medium heat and add rolled oats, broth concentrate, water, and a sprinkle of salt. Stir until well combined and cook over medium heat for 5-7 minutes or until oatmeal is tender. Add in the cooked mushrooms and stir to incorporate.
Add the oatmeal to a bowl and top with toasted nuts and fried sage. Serve with a drizzle of olive oil.