savoury mushroom porridge


Finding different ideas for brunch that doesn’t involve something on/in bread can be tricky and sometimes I just fancy something filling that mixes things up.

Savoury porridge sounds weird but it really works was a bit of an experiment but was super tasty – think mushroom risotto vibes in 15 minutes.


1 large cup porridge oats

1 pint of mushroom stock (per two portions of oats)

1 clove garlic

1 shallot

mushrooms (I used shiitake)

2 eggs

big handful of nuts / seeds of your choice (I used peanuts (not salted), pine nuts, sesame seeds, pumpkin seeds

chilli flakes


optional: herbs (I used chives)


Sweat the onions and shallot until soft then add the oats and the stock and cook on a low heat – keep an eye and stir as the oats will thicken quickly

Fry the mushrooms and egg ready to go on top

In a small, separate pan add the nuts and seeds , chilli flakes and paprika and toast until golden (this doesn’t take very long so be careful not to burn).

When the porridge is done – season to taste add to two bowls and put the egg, mushrooms, nuts and herbs on top & enjoy!

emily barker