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.
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.