Savoury Porridge with Mushrooms, Spinach and Rosemary

 

Savoury Porridge with Mushrooms, Spinach and Rosemary Porridge Recipe

Savoury Porridge with Mushrooms, Spinach and Rosemary Porridge Recipe

Savoury Porridge with Mushrooms, Spinach and Rosemary Porridge Recipe

This savoury porridge works just as well for dinner as it does for breakfast. Feel free to substitute the spinach for finely chopped kale and the rosemary for picked thyme leaves. Adding a little parmesan cheese, ricotta or a poached egg at the end will make it even more indulgent. This can easily be prepared ahead of time and then reheated with a little extra stock or milk to prevent it from becoming too dry. You want the texture to easily drop off a spoon.

Serves 2.

INGREDIENTS

METHOD

  1. Place the oats in a dry fry pan and toast over a medium heat for 2 minutes, until lightly brown.
  2. Pour over the liquids and stir often for 5-10 minutes, until most of the liquid has been absorbed and the oats are plump and tender.
  3. While the oats are cooking sauté the mushrooms in the olive oil. 
  4. When the oats are cooked and drop easily off a spoon fold through the baby spinach and keep stirring over the heat until the spinach completely wilts. Stir in ¾ of the sautéed mushrooms and the rosemary and season with salt to taste. Serve in bowls, with the remaining mushrooms over the top and a little extra milk if needed. 

Ingredients for Savoury Porridge with Mushrooms, Spinach and Rosemary

Mushrooms Button (min 400g loose)

Product of Australia

$4.92 ea
$12.29

Salad Spinach Prepack (120g)

Product of VIC (Aust)

$4.49 ea

Salad Baby Spinach Organic Prepack (120g)

Product of VIC (Aust)

$5.69 ea

Rosemary (each)

Product of Australia

$2.29 ea