Savory Oatmeal with Mixed Mushrooms | with Small Green Peas, Goat Cheese, and Poached Egg Yolk
AFTER REVISITING AN OLD PHUDE-NYC post featuring a savory version of French Toast, I decided this year to apply a savory take on another breakfast staple, oatmeal.
So after sautéing some sliced shiitake, baby bella, and oyster mushrooms in rendered bacon fat in a pot, I poured in some cream, minced garlic, and vegetable stock, and brought that all to a boil. I then added some dry oatmeal and turned the heat down to a simmer, slowly stirring in goat and parmesan cheeses, red pepper flakes, a bit of Dijon mustard, small green peas, while giving it a proper seasoning of salt and fresh-cracked pepper.
After about ten minutes I had the desired consistency, one that two of my friends said would/should resemble a risotto. The oats were nicely al dente and abundant in an aromatic cream deftly heightened by the hint of heat from the red pepper flakes and the kicky "nose" and acid of the Dijon mustard.
That all all nicely supporting the earthy, yummy bites of the three kinds of mushrooms and the soft pearls of verdant green peas. A poached egg yolk, perched on top and then broken, added a natural lush richness that brought all of the flavors together.
Another success in the "sweet-goes-savory" category, I am as excited as I am a little scared as to what I might try next. (Did someone say "savory ice cream"?) :P
Bun Apple Tea!