Mushroom Oats Porridge
By Sashy Little Kitchen
Mushroom Oats Porridge
Servings
2
servingsPrepare Time
20
minutesCooking Time
30
minutesIngredients
- Oat Porridge
- 1 tbsp olive oil
- 1 tsp grated ginger
- 1 cup Captain Oats Quick Cook Oatmeal
- 2 cup water
- 1/4 tsp salt
- 1/4 tsp pepper
- Mushroom broth (optional)
- Mushroom Topping
- 2 tbsp olive oil
- 3 cloves of garlic, chop
- 200 gram champignon mushrooms
- 150 gram shiitake mushrooms
- 1/4 tsp dry thyme leaves
- Salt, pepper, and mushroom powder broth
- Poach Egg
- Water to boil
- 2 tbsp vinegar
- 2 Eggs
- Toppings
- Soy sauce
- Leek
Methods
- Oats Porridge
- Heat 1 tbsp olive oil.
- Saute 1 tsp grated ginger until fragrant.
- Add 1 cup Captain Oats Quick Cook and add 2 cup water, mixed well.
- Boil until it resembles porridge texture.
- Add salt, pepper, and mushroom broth.
- Mix then pour into a bowl.
- Mushroom Toppings
- On a different pan, heat 2 tbsp olive oil. Saute until fragrant
- Add champignon mushroom and shiitake mushroom and cook until wilted.
- Put dry thyme leaves, salt, pepper, and mushroom powder broth. Pour topping on porridge.
- Poach Egg
- Boil water at high temperature, then lower the temperature.
- Add 2 tbsp vinegar, stir until it forms a vortex.
- Crack and put egg one by one, let the white cover the yolks.
- Cook until half baked.
- Serving
- Pour soy sauce.
- Sprinkle leek, poached egg.
Serve while warm.
