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
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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)
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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