Oatmeal with mushrooms, soy sauce, and egg
Cooking time: 15 minutes
Servings: 1
Ingredients
- 100 g of portobello (or cremini) mushrooms
- 1 cm of ginger root
- 2 tsp of vegetable oil
- salt
- ground black pepper
- ½ glass (100 ml) of water
- 1 glass (200 ml) of chicken stock
- ½ glass (80 g) of Oatsmith rolled oats whole grain
- 2 tsp of rice vinegar
- 1 egg
- 2 tsp of soy sauce
- For serving:
- chili olive oil
- scallions
- black sesame
Cooking instructions
- 1 Slice the portobello mushrooms, peel and chop the ginger finely.
- 2 Heat the frying pan with oil over medium heat. Put the ginger and the portobello mushrooms into the pan, add salt and pepper, and fry for 3-5 minutes until the mushrooms become golden. Put the mushrooms on a plate.
- 3 Add the water, stock, and oats to the same frying pan and cook for 5 minutes.
- 4 Boil some water in a pot, add the vinegar. Crack an egg into a small bowl. Use a spoon to stir the water until it starts swirling and add the egg. Cook it for 2-3 minutes.
- 5 Put the oatmeal into a bowl, add the mushrooms and the soy sauce. Serve with the egg, chili oil, black sesame, and scallions.
