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Savoury oats with creamy leeks, mushrooms and Parmesan

25 minutes

Savoury oats with creamy leeks, mushrooms and Parmesan

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

3 T olive oil
160 g Woolworths steel-cut wholegrain oats
4 cups boiling hot chicken or vegetable stock
1⁄4 t salt
1 bunch slim leeks, white parts only
1 T unsalted butter
250 g mushrooms, cleaned and sliced
1⁄3 cup fresh cream
Sea salt and freshly ground black pepper, to taste
50 g Parmesan, for serving
Rocket, for serving

Method

Heat 1 T oil in a saucepan. Add the oats and stir to coat and lightly toast. Pour in the stock and add the salt. Stir, then half-cover with the lid. Simmer, stirring often, for 20 minutes, or until just tender.

Trim, then slice the leeks thinly. Rinse well. Heat the remaining oil and the butter in a pan. Stir in the leeks and cook gently until soft but still pale. Add the mushrooms and a little more butter. Increase the heat and stir-fry until the mushrooms are just cooked and the liquid almost evaporated. Pour in the cream and simmer for a few minutes to reduce slightly. Season to taste.

Spoon the savoury oat porridge into bowls and top with the creamy leeks and mushrooms. Serve with Parmesan and tufts of rocket.

Cook's note: An everyday breakfast ingredient is the basis for a quick, delicious supper.

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Savoury oats with creamy leeks, mushrooms and Parmesan

Savoury oats with creamy leeks, mushrooms and Parmesan

Ingredients

Method