Savory Mushroom Oatmeal for Dinner
Eating oatmeal for dinner isn’t as crazy as it sounds with this Savory Mushroom Oatmeal. It’s a cheap, delicious, hearty vegetarian meal.
Today, I’m trying out something that I’ve had on my “to try” list for a very long time: risotto made from steel cut oats. I’d seen it on a restaurant menu, although hadn’t tried it yet.
A quick spin through the Google machine led me to a blog post which confirmed that the process for this risotto was exactly the same as it it for traditional risotto made with arborio rice.
Which is perfect, because I bet I could make risotto with a blindfold on and one hand tied behind my back.
Why I love eating oatmeal for dinner:
I’m so in love with this recipe for a couple of reasons. Primarily, because it alleviated my feelings of guilt for buying a tin of oatmeal purely for the container.
Now, anyone who’s ever been out to breakfast with me knows: I really don’t like sweet breakfast (I don’t even like donuts, and I’ll make bizarro savory hashes out of sweet cereal).
Pancakes and waffles and ice cream only rarely have their place at my table, and that’s only at dinner-time. Never in the morning.
So, the chances of me eating this oatmeal, in a sweet capacity, for breakfast, were non-existent. This risotto allowed me to eat them in a savory way, and it was damn tasty.
The ingredients for oatmeal for dinner are simple:
- vegetable stock
- butter
- leek
- mushrooms
- garlic
- thyme
- sage
- white wine
- steel cut Irish oatmeal
- Parmesan cheese
- parsley
- salt
About these savory steel cut oats:
I made this a mushroom risotto just because that’s my favorite type of risotto to make. I’ve made all different flavors, but I keep coming back to basic mushroom-Parmesan risotto. It’s like an old friend.
I used a large package (8 ounces) of traditional white mushrooms, as well as a smaller package (4 ounces) of “gourmet mushroom blend” (which included cremini, shitake and oyster), just to keep things interesting.
If you end up buying extra mushrooms, use the up in mushroom tacos!
This dish was PACKED with mushrooms, making it a very satisfying meatless meal. I also flavored it up with a leek and a generous amount of dried ground sage and fresh thyme.
I kept it vegetarian by using homemade vegetable stock (store bought is absolutely fine, always), but this would also be delicious with chicken or beef stock.
I added a little bit of Parmesan cheese at the end, and boom! I was eating oatmeal for dinner!
Oatmeal For Dinner (Savory Steel Cut Oats)
Eating oatmeal for dinner isn't as crazy as it sounds with these mushroom-filled savory steel cut oats. Bookmark this as a cheap, delicious, hearty vegetarian meal!
Ingredients
- 6 cups vegetable stock
- 2 tablespoons unsalted butter
- 1 leek (white and light green part only), halved lengthwise then cut crosswise into thin slices
- 1/2 teaspoon kosher salt
- 2 garlic cloves, minced
- 12 ounces assorted mushrooms, chopped
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon ground dried sage
- 1/4 cup dry white wine
- 1 cup steel cut Irish oatmeal
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.
- Meanwhile, melt butter in large high-sided skillet over medium-high heat. Add leek and salt; cook 2 minutes, stirring frequently. Add garlic, mushrooms, thyme and sage; cook 7 to 8 minutes or until mushrooms are very deeply browned, stirring frequently. Add wine, cook 1 minute, stirring constantly.
- Reduce heat to medium. Add oatmeal; cook 1 minute, stirring constantly. Add 2 ladles of hot stock, cook until oats have absorbed almost all of the liquid. From this point, you’ll continue adding stock, 1 ladle at a time, and stirring frequently (you do NOT need to stir constantly). The oats should take about 25 minutes to cook (taste to make sure they are tender).
- To finish, vigorously stir in 1/4 cup cheese. Serve in warm bowls garnished with parsley and extra cheese.
Notes
Home Chef Notes:
- chicken or beef stock may also be used
- any variety of fresh mushroom may be used. I used 8 ounces white mushrooms + 4 ounces “gourmet mushroom blend”
- use traditional steel cut Irish oatmeal, NOT the quick-cooking kind
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 2774mgCarbohydrates: 39gFiber: 7gSugar: 10gProtein: 13g
More great oatmeal recipes:
- Ricotta & Fig Oatmeal – love this one all winter long
- Slow Cooker Overnight Carrot Cake Oatmeal – cooks while you sleep!
- Vanilla Bean Latte Overnight Oats – no cook, just refrigerate overnight.
- Pecan Milk Breakfast Porridge – for the true pecan lovers.
- Cheesy Caramelized Onion & Miso Savory Oatmeal from Pups with Chopsticks
- Savory Oatmeal with Garlicky Greens and Bacon from Heartbeet Kitchen
Oatmeal is much sweeter and nuttier than rice. This recipe doesn’t factor that. The end result is too buttery and too rich. If I made this again, I would cut the butter and white whine.
This looks yummy! I’m definitely with you on the savory over sweet for breakfast thing Lori. My fave way to make savory oats for breakfast is to saute some kale or other leafy green with lots of garlic, and serve that over the oats (steel cut or rolled both work, prepare with water or broth) then top with a fried or poached egg. And lots of shredded cheese and sriracha!
Hi Melanie! I LOVE that savory breakfast idea. I usually grow swiss chard in my garden in the summer, which I think would be so delicious served that way. With OF COURST lots of cheese and sriracha 🙂
My father used to enjoy oats for breakfast and he always made them savoury rather than sweet. My daughter happened to be there once and observed him sautéing some garlic for his oats and was horrified. “NONNO! what are you DOING? Ewwwww!” Once they were done he bribed her into tasting some and it was complete love at first bite!
On another note, I sadly cannot tolerate anything with wheat or rice (don’t ask me what sacrifices this has meant in terms of baking) but savoury steel cut oats are safe and something I make often. Thanks for this delicious recipe!
Haha of course your daughter loved it once she tried it! I’m a fan of savory everything, including yogurt. People think it’s strange, but it’s not!
I found 4.5 cups of stock to me enough. Great recipe. Tasty in an earthy way. I’m sure it will be better next time i make it. Cheers!
So glad to hear you liked it, Ruth!
DELICIOUS! I made this last night after looking up recipes with steel cut oats. I will be making this again, probably way too often!
I am so glad to hear you liked it, Kate!
I had mushroom oat risotto at the Cuisinart resort in Anguilla last year and it was swoon worthy. Have been looking for a good recipe for it ever since. Can’t wait to try to make it at home. I have some dried porcini that I’m going to throw in. Yum!
There’s a Cuisinart resort?!? I had no idea! So glad you found this recipe, Lisa. Enjoy 🙂
There is only one Cuisinart property. It just reopened after sustaining hurricane damage. It has been completely renovated and we can’t wait to return there. Fantastic food great service, beautiful location.
This sounds like a wonderful change for risotto, especially since steel cut oats are good at keeping the al dente texture that risotto is known for. For what it’s worth, I’ve found one pancake recipe that I really like for breakfast which is not sweet: Quinoa Whole Wheat Greek Yogurt Pancakes from Cooking Classy. Even the blueberry topping isn’t very sweet, so they might be worth a try for you – especially, perhaps with a different topping.
Just looked up that recipe, Susan, and it looks fantastic! Thanks so much for telling me about it. I”ll be trying that on a cold day this winter when I just want to curl up with a stack of pancakes 🙂
May have to try this one! YUM!
Interesting! I’ll have to try the no-stir method next time. Although, I must admit, I sort of *like* the stirring 🙂
I’ve loved steel-cut oats as a savory dish for a long time, especially when cooked only to the chewy stage. As pilaf, with onion, garlic, carrot, celery…your imagination is the limit. When making a “risotto”, one advantage is that the careful, gradual addition of stock and constant stirring isn’t even needed with oats! You simply cook them as per usual, and the result is as creamy and unctuous as any risotto could be. Healthier and WAY less fuss. Yum.
You’re welcome, Michelle! Thanks for stopping by!
Delicious! Thanks for this awesome recipe!
Delicious! Thanks for this awesome recipe!
You’re welcome, Michelle! Thanks for stopping by!
Thanks so much jmal! Zucchini and squash sound like great additions – I’ll try that next time!
This is fantastic. I added some chopped zucchini and squash toward the end for some added “crunch,” but either way it is genius:)
This is fantastic. I added some chopped zucchini and squash toward the end for some added “crunch,” but either way it is genius:)
Thanks so much jmal! Zucchini and squash sound like great additions – I’ll try that next time!
I’m so glad to hear that, Rachel! I actually have some truffle BUTTER in my freezer (weird gift from someone!), and I was kicking myself for not using it when I made this! Next time, maybe! Your sauteed vegetables sound so good. I need to get to the farmers market soon myself.
Made this last night and it was EXCELLENT! I added a bit of truffle oil because I had some, and that really elevated it. I served it with some sauteed farmers market zucchini and carrots with fresh basil, thyme and Italian parsley. Best dinner in a while.
Made this last night and it was EXCELLENT! I added a bit of truffle oil because I had some, and that really elevated it. I served it with some sauteed farmers market zucchini and carrots with fresh basil, thyme and Italian parsley. Best dinner in a while.
I’m so glad to hear that, Rachel! I actually have some truffle BUTTER in my freezer (weird gift from someone!), and I was kicking myself for not using it when I made this! Next time, maybe! Your sauteed vegetables sound so good. I need to get to the farmers market soon myself.
Thanks Alaiyo! I wasn’t a huge fan of the oats just cooked on their own as oatmeal, but I really like them just as a grain, cooked in different ways like this!
I’ve always wondered about steel cut oats, and I now I have a recipe to try them with (outside of breakfast)!
I’ve always wondered about steel cut oats, and I now I have a recipe to try them with (outside of breakfast)!
Thanks Alaiyo! I wasn’t a huge fan of the oats just cooked on their own as oatmeal, but I really like them just as a grain, cooked in different ways like this!
Thanks, Shannon! I agree – mushroom risotto is ALWAYS a perfect meal.
My favourite flavours, with less guilt- I love it! You just can’t go wrong with an earthy mushroom risotto…thanks for sharing!
-Shannon
My favourite flavours, with less guilt- I love it! You just can’t go wrong with an earthy mushroom risotto…thanks for sharing!
-Shannon
Thanks, Shannon! I agree – mushroom risotto is ALWAYS a perfect meal.
I feel that same way about sweets for breakfast. In fact, I am not much of a sweet eater in general so I love your use of oats here! With two vegetarians in the family, mushroom is our go-to risotto as well. Your oatmeal risotto looks gorgeous but here’s the real question: Where’s the egg? 😀
Thanks for all the nice comments, everyone!
Yeah for Risotto!Love this twist on a traditional Risotto and its so full of flavor and healthier 🙂 Will be surely trying out your recipe!
AMAZING twist on risotto, its awesome!
yum! your risotto looks fabulous. . love that you added steel cut Irish oatmeal!! Wow!
I appreciate this veggie/oatmeal take on risotto packed with mushrooms. Very intriguing. I’m bookmarking this page =)
P.s. The Irish Steel Oats tin always grabs my attention on the cereal aisle, too!
I never would have thought of a recipe like this, and I’m glad that you have inspired me. Now I have a reason to buy steel cut oats other than the nice can (which I also think is awesome(. Cheers!
This sounds incredible. I love anything with mushrooms in it and my mouth is watering at your pictures!
Steel Cut oats are my favorite, and I could eat them absolutely any time of any day! This savory version looks so earthy and delicious – I have to try it.
Oh, yeah, mushroom risotto is one of my favorites, too. And now I have an excuse to buy that cute can of oats, too 🙂
Love these ingredients including the thyme, sage and parmesan, so nicely complimenting the earthy mushrooms. Yum… this would be a perfect dish for this rainy day!!!
Like you I am also one to be able to make risotto often and in many different versions. It is such a delicious filling dish 🙂 Risotto with oatmeal is an absolutely new version to me, but I am very intrigued. It looks fantastic! Thank you for sharing! ~ Bea @ The Not So Cheesy Kitchen
You have me so intrigued with this recipe. I have to admit I do not like regular oatmeal for breakfast. However, a savory dish like this is one I have to try. Risotto-style oats. Who knew? How great!
I’ve never made risotto…I’m not sure I can deny myself this one! Just gorgeous!
This is an awesome idea. And I just bought a tin of the oats. And yes, I opted for the tin versus the box, purely based on aesthetic reasons!
And I’m with you on sweet breakfasts! While my husband adds brown sugar and maple syrup to his steel cut oats, you will find me adding a little soy sauce, a little sesame oil, furikake (Japanese toppings), and sometimes kimchi to my oats. FOR BREAKFAST.
I will definitely be trying your recipe!
Wow! Love that you used oats to make it! Awesome idea! I have to try this!
I am so interested by this. I have never had risotto but have always wanted to try it. This seems like great way to ease into it with a familiar ingredient.
Okay I am obsessed with risotto but I have never heard of oat risotto, I need to give this a try.
The pictures of your dish are making my mouth water, big time. I am absolutely bookmarking this recipe. I’ve never even made risotto, much less some from oats, but I’d totally give it a try.
Ps: I’d buy the oats just for that container too, lol.
Why have I never thought to use steel-cut oats in a savory recipe? I l adore this recipe. It looks delish!
This is genius. I have a thing for oats, love them in every way, sweet or savory, bread or breakfast. Can´t wait to try this recipe! btw, I bought so many things just to keep the tins…