Savory Oatmeal with Mushrooms and Parmesan
A creamy, savory oatmeal inspired by risotto, featuring fiber-rich oats, sautéed mushrooms, and kale, seasoned with fresh oregano for a wholesome, comforting vegan meal.
Equipment
- 1 Large Skillet
- 1 Large Pot
- Measuring cups
- Wooden spoon
- Chef’s knife
Ingredients
- 3 tablespoons neutral cooking oil divided
- 1 medium yellow onion peeled and finely chopped
- 2 cups steel-cut oats or old-fashioned rolled oats avoid quick oats
- 5 cups water or vegetable broth divided
- 1 pound mixed mushrooms roughly torn or sliced
- 1 bunch curly kale leaves torn into bite-sized pieces, stems removed
- 4 sprigs fresh oregano or 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional toppings: plant-based cream or vegan butter extra virgin olive oil, fresh oregano leaves
Instructions
- Sauté the Mushrooms: Heat 2 tablespoons of the neutral oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are deeply browned and have released their moisture—this should take about 10 to 15 minutes. Add the oregano sprigs in the last couple of minutes to infuse their flavor. Season generously with salt and pepper.
- Wilt the Kale: Pour 1 cup of water into the skillet with the mushrooms, then immediately spread the torn kale leaves evenly over the top. Season the kale with salt and pepper. Cover the pan, reduce the heat to low, and let the kale steam until tender, around 5 minutes. Remove the lid and stir to combine the kale with the mushrooms. Discard the oregano stems and keep the mixture warm by covering the skillet.
- Cook the Onions and Oats: While the mushrooms and kale are cooking, heat the remaining 1 tablespoon of oil in a large pot over medium heat. Add the chopped onion and sauté for 6 to 8 minutes until it softens and becomes translucent. Add the oats to the pot, stirring to coat them in the oil and onions. Season lightly with salt and pepper.
- Simmer the Oats: Pour the remaining 4 cups of water (or broth) into the pot. Bring to a boil, then reduce the heat to medium-low and simmer gently. Stir the oats occasionally to prevent sticking and cook until they become creamy and tender, approximately 10 to 15 minutes. Taste and adjust seasoning as needed. For an extra creamy texture, stir in a spoonful of plant-based butter or cream at the end.
- Assemble and Serve: Ladle the creamy oats into shallow bowls. Top generously with the warm mushroom and kale mixture. Drizzle with extra virgin olive oil and garnish with fresh oregano leaves if desired. Serve immediately and enjoy!
Notes
- Oats Choice: Steel-cut oats create a chewier, more textured dish similar to risotto, but rolled oats work well if you prefer a softer consistency. Avoid quick oats as they will become mushy.
- Mushroom Varieties: A mix of cremini, shiitake, and oyster mushrooms adds complexity and depth of flavor, but any mushrooms you have on hand will work beautifully.
- Make It Creamier: For a richer finish, swirl in plant-based cream or vegan butter right before serving. This step is optional but highly recommended for extra indulgence.
- Make-Ahead Tips: Prepare the oats and mushroom-kale topping separately and refrigerate. Reheat gently on the stove or microwave, adding a splash of water or broth to loosen the oats if needed.
- Seasoning: Don’t skimp on seasoning—mushrooms especially benefit from generous salt and pepper to bring out their umami.
