{"id":33195,"date":"2015-09-24T18:37:17","date_gmt":"2015-09-24T22:37:17","guid":{"rendered":"http:\/\/wanderlust.com\/?p=33195"},"modified":"2015-10-02T14:47:59","modified_gmt":"2015-10-02T18:47:59","slug":"recipe-cultured-porridge-of-steel-cut-oats","status":"publish","type":"post","link":"https:\/\/wanderlust.com\/ko\/journal\/recipe-cultured-porridge-of-steel-cut-oats\/","title":{"rendered":"Recipe: Cultured Porridge of Steel-Cut Oats"},"content":{"rendered":"

This recipe is part of a\u00a0new series,\u00a0From the Wanderlust Kitchen<\/a><\/strong>, celebrating real, good food. Receive a digital cookbook of this season’s recipes by\u00a0signing up here<\/a>.<\/em><\/p>\n

\u2022\u2022\u2022<\/p>\n

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<\/a> for a porridge of soured steel-cut oats with mushrooms, shallot, avocado, and egg.<\/p>\n

Cultured Porridge of Steel-Cut Oats<\/h3>\n

Are you trying this recipe at home? Let us know with #WanderlustKitchen.<\/em><\/p>\n

INGREDIENTS<\/b><\/p>\n

1 cup steel cut oats, soured with 1\/4 cup yogurt overnight
\n<\/span>2 cups mushroom stock
\n<\/span>1 tbsp extra virgin olive oil
\n<\/span>1 tbsp brunoise shallot
\n<\/span>1 Trumpet royale mushroom, cut in 8 wedges
\n<\/span>1\/2 clove garlic, sliced
\n<\/span>1 tsp white balsamic vinegar, to deglaze
\n<\/span>1\/4 cup sheep\u2019s milk yogurt
\n<\/span>1 tbsp grassfed butter
\n<\/span>2 tbsp Parmigiano Reggiano, grated on micro plane
\n<\/span>1 cup Dandelion greens, cut into 1″ pieces
\n<\/span>1\/2 avocado, diced and dressed with extra virgin olive oil and vinegar
\n<\/span>1\/2 egg, cooked 7 minutes
\n<\/span>Salt and pepper
\n<\/span>Fresh herbs to garnish (basil, dill)
\n<\/span>Lemon zest<\/span><\/p>\n

DIRECTIONS<\/strong><\/p>\n

Sweat out shallots, add mushrooms and saut\u00e9 3 minutes, add garlic and deglaze with vinegar. <\/span><\/p>\n

Add oats, stock and cook until absorbed, about 15 minutes. Set aside.<\/span><\/p>\n

For the pick up, add a little more stock, fold in cheese, butter, and finally yogurt. Add greens until wilted, about 2\u00a0minutes. Serve in a bowl with avocado, egg, herbs, and lemon zest.<\/span><\/p>\n

Makes\u00a01 serving<\/em><\/p>\n

Photo by Melissa Ryan<\/em><\/p>\n

\u2022\u2022\u2022<\/p>\n

Hungry for more from\u00a0the Wanderlust Kitchen?<\/h3>\n

Sign up for seasonal recipes, digital cookbooks, and inspiring interviews.\u00a0<\/em><\/p>\n\r\n