- Heat the oil in a pan, add chopped celery, onion, and garlic. Stir well and sauté
- Add the thyme and mix. Then add the sliced mushrooms and sauté until caramelized well. Add the sautéed spinach and mix.
- Take out the mushroom mixture on a plate, and use the same pan to add the rolled oats. Toast them until they are nutty and darkened.
- Then add vegetable stock and milk. stir well until no lumps. Turn off the heat and cover for a few minutes, most of the liquid should be absorbed by then.
- Add the mushroom mixture and save some for the garnish. Mix it well.
- Season with salt and pepper for taste. Then add the parmesan cheese, paprika powder, and mixed herbs. Then mix well. Then add grated cheese and mix.
- Finally, take it out in a serving bowl and garnish with the remaining mixture
Mushroom RIS-OAT-O
#myrecipe
#FoodismHappyAtHeart
By Pooja Garg
Sep, 29th
724
Servings
4 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- Olive Oil 2 tbsp
- Chopped celery 1 tbsp
- chopped onion 1 whole
- chopped Garlic 4-5 cloves
- Thyme 1 tsp
- sliced mushroom 8-10 whole
- sautéed Spinach 1 cup
- Rolled oats 2 cups
- Vegetable stock 2 cups
- milk 2 cups
- salt and pepper to taste
- Parmesan cheese 1 1/2 tbsp
- Paprika 1 tsp
- mixed herbs 1 tsp
- grated cheese 1 cube
Instructions
Notes/Tips
Tips: 1. The ratio of oats to vegetable stock to milk is 2:2:2 but you may adjust the stock accordingly to the desired consistency. Don’t let it dry out! 2. You can increase or reduce the amount of cheese as per your preference. I stuck to a moderate amount so the recipe still remains healthy! 3. Keep a portion of the mushroom mixture apart to garnish at the end.
