Savory Oat Porridge with Mushrooms and Spinach

Steel-cut oats simmered in vegetable broth turn creamy and savory, the perfect base for earthy sautéed mushrooms and tender wilted spinach. A drizzle of olive oil and a pinch of nutritional yeast bring it all together with warmth and depth. This is comfort food that feels wholesome and bright, a bowl that works just as well for breakfast as it does for a light dinner.

By TasteBuds

Recipe details

Yield
2 people
Prep time
10 minutes
Cook time
30 minutes
Total time
35 minutes

Ingredients

  • 1 cup Steel-cut oats, certified gluten-free
  • 3 cups Vegetable broth (low-sodium preferred)
  • 3 tbsp Olive oil, divided
  • 8 oz Mushrooms (cremini or button mushrooms work well)
  • 4 cups Fresh spinach, packed
  • 2 cloves Garlic
  • 2 tsp Nutritional yeast
  • To taste Black pepper, freshly cracked
  • To taste Salt

Instructions

  1. In a medium saucepan, combine 1 cup (180 g) steel-cut oats and 3 cups (720 ml) vegetable broth. Bring to a boil over medium-high heat.
  2. Once boiling, reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
  3. While the oats simmer, slice 8 oz (225 g) mushrooms into quarters or thick slices.
  4. Mince 2 cloves garlic.
  5. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat.
  6. Add the 8 oz (225 g) sliced mushrooms to the skillet and sauté for 6 to 7 minutes, stirring occasionally, until they release their moisture and turn golden brown at the edges.
  7. Add the 2 cloves garlic, minced to the mushrooms and cook for 1 minute until fragrant.
  8. Add 4 cups (120 g) fresh spinach to the skillet and stir until wilted, about 1 to 2 minutes. Season with salt and black pepper to taste. Remove from heat.
  9. When the oats are tender and creamy (most of the liquid absorbed), remove from heat. Taste and adjust seasoning with salt if needed.
  10. Divide the oat porridge between two bowls. Top each with half of the sautéed mushroom and spinach mixture.
  11. Drizzle each bowl with 1/2 tbsp (7.5 ml) olive oil, sprinkle with 1 tsp (2 g) nutritional yeast per bowl, and finish with a generous crack of black pepper.