Mushroom Porridge

by Chrissie Cooke

Serves

2

Good for:

Breakfast,
Lunch

Ingredients

  • 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

Step 1

Make the stock by crumbling stock cube into boiling water.

Step 2

Finely chop (I use a pair of scissors), the sun-dried tomatoes into the stock and leave to soak.

Step 3

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.

Step 4

Pour in the vegetable stock and sun-dried tomatoes and quickly bring to a simmer.

Step 5

Add the porridge oats and plant milk, stir continuously as it thickens.

Step 6

Continue to cook until the porridge is the consistency you like. You may wish to add a little bit more milk.

Step 7

Served topped with chilli flakes and a sprinkling of salt and pepper

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