- 300g chestnut mushrooms, chopped, including stalks
- 60g porridge oats
- 100mls plant milk
- 300mls boiling water
- Vegetable stock cube
- Three or four sun-dried tomatoes
- Fry light/local oil spray
Step by Step Instructions
Make the stock by crumbling stock cube into boiling water.
Finely chop (I use a pair of scissors), the sun-dried tomatoes into the stock and leave to soak.
Spray a saucepan with fry light and heat, adding the chopped mushrooms, and cook on a medium heat, until the mushrooms have cooked through, and the liquid has evaporated. Keep an eye on them to make sure they don’t burn, but they should take about 5 to 10 minutes to cook and dry.
Pour in the vegetable stock and sun-dried tomatoes and quickly bring to a simmer.
Add the porridge oats and plant milk, stir continuously as it thickens.
Continue to cook until the porridge is the consistency you like. You may wish to add a little bit more milk.
Served topped with chilli flakes and a sprinkling of salt and pepper
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