Recipe: Cultured Porridge of Steel-Cut Oats

For when your savory cravings strike

This recipe is part of a new series, From the Wanderlust Kitchen, celebrating real, good food. Receive a digital cookbook of this season's recipes by signing up here.

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When you wake up in the morning, sometimes you crave sweet, sometimes your crave savory. When the latter craving strikes, look no further than this recipe from Wanderlust Hollywood for a porridge of soured steel-cut oats with mushrooms, shallot, avocado, and egg.

Cultured Porridge of Steel-Cut Oats

Are you trying this recipe at home? Let us know with #WanderlustKitchen. INGREDIENTS 1 cup steel cut oats, soured with 1/4 cup yogurt overnight 2 cups mushroom stock 1 tbsp extra virgin olive oil 1 tbsp brunoise shallot 1 Trumpet royale mushroom, cut in 8 wedges 1/2 clove garlic, sliced 1 tsp white balsamic vinegar, to deglaze 1/4 cup sheep’s milk yogurt 1 tbsp grassfed butter 2 tbsp Parmigiano Reggiano, grated on micro plane 1 cup Dandelion greens, cut into 1" pieces 1/2 avocado, diced and dressed with extra virgin olive oil and vinegar 1/2 egg, cooked 7 minutes Salt and pepper Fresh herbs to garnish (basil, dill) Lemon zest DIRECTIONS Sweat out shallots, add mushrooms and sauté 3 minutes, add garlic and deglaze with vinegar. Add oats, stock and cook until absorbed, about 15 minutes. Set aside. For the pick up, add a little more stock, fold in cheese, butter, and finally yogurt. Add greens until wilted, about 2 minutes. Serve in a bowl with avocado, egg, herbs, and lemon zest. Makes 1 serving Photo by Melissa Ryan

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