Savory Oats with Mushrooms and Peas

And now for something deliciously different. Savory Oats with Mushrooms and Peas.

We’ve all heard the health claims about oatmeal. Now, your taste buds can enjoy this heart-healthy grain with a new savory spin. It starts with toasted steel-cut oats. This is a similar process to toasting Arborio rice for risotto. But instead, we’re using a dry pan to draw out the nutty goodness of the oats.

Then we saute shallots and mushrooms before adding the broth and toasted oats. Once the oats are tender, the peas, grated Parmesan, and fresh minced thyme are added. We finish with shaved Parmesan and a sprinkle of thyme. A recipe that transforms the humble oat into a special side or vegetarian main dish.

I know this recipe is a stretch for some. In fact, I had to coax my husband to even try it. He loved it! So much so, he ate leftovers for multiple meals in a row. So don’t knock it until you try it.

Savory Oats with Mushrooms and Peas

Meal Ideas

Vegetarian – use vegetable broth to make this a meatless vegetarian main course.

Side Dish – this recipe makes a great side dish, similar to risotto, but without all the stirring. Oats are also more nutritious than rice, but pair just as easily with a variety of main dishes. We enjoyed our Savory Oats with sliced pan-browned sausage.

Breakfast/Brunch – serve with poached or over-easy eggs to create a delicious breakfast or brunch. Crisp crumbled bacon would also be wonderful strewn on top of the oats.

Creative Recipes Using Oats

I found this winning recipe in the Hy-Vee Seasons magazine. It was featured in the article 13 Oatmeal Recipes that Are Good for More than Breakfast. But my version includes a few tweaks. I swapped the kale for peas, added thyme, and cooked the oats a little longer to reach the right consistency.

The Oatmeal-Crusted Chicken tenders were another recipe I tried from this article. I enjoyed them but felt they needed a few tweaks before posting.

Reheating Tip

If you’ve ever made a batch of steel-cut oats for the week, you know they can be easily reheated in the microwave. The same holds true for this dish. Simply add an extra splash of broth and rewarm for about a minute. Then add shaved Parmesan and minced thyme, if desired, before serving.

Thanks for adding a Star Rating (IN RECIPE) To Let Others Know What You Thought!

Savory Oats with Mushrooms and Peas

Toasted steel-cut oats are transformed into a savory side or vegetarian main dish with sauteed mushrooms, shallot, fresh thyme, and Parmesan.

5 from 2 votes

Print Pin Rate

Servings: 0

Ingredients

• ¼ c. unsalted butter
• 1 c. sliced baby bella mushrooms
• 1 small shallot minced
• 1 1/2 tsp. minced fresh thyme divided
• kosher salt to taste
• 2 1/2 c. vegetable or chicken broth
• 1 c. steel-cut oats
• 1/3 cup frozen peas rinsed with hot water to partially thaw
• ¼ c. Parmesan cheese finely shredded
• Shaved Parmesan for garnish

Instructions

• Place oats in a dry skillet and toast over medium heat until golden brown and fragrant, stirring frequently.
• Melt butter in a medium saucepan over medium heat. Add mushrooms and shallot. Season with a sprinkle of kosher salt. Cook for 3 minutes or until tender. Add broth and bring to boiling.
• Add oats; reduce heat. Simmer, covered, for 25 minutes or until liquid is absorbed and oats are tender, stirring occasionally. Stir in peas, shredded Parmesan cheese, and 1 tsp of minced thyme. Cover, remove from heat. Let sit for 1 minute to warm peas and melt the Parmesan, then stir.
• Divide mixture among four serving bowls. Garnish with shaved Parmesan, and remaining 1/2 tsp of minced thyme, if desired. Season with additional salt and pepper, if desired. Serve immediately.

Notes

These savory oats reheat well in the microwave with a drizzle of added broth.