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Savoury Mushroom Oatmeal

Sounds weird, doesn’t it?

Overeating fruit is not a good choice then, plus the only way to process oatmeal is to cook with milk, or to leave in the fridge overnight with chia seeds and Greek yogurt.

There are some days you need to step a little bit closer to the heat and spice your oatmeal bowl up with a taste of savoury. And today is one of it, oh, and say hello to my coconut bowl as well – he’s our partner today!

I pay a visit to the local market, happily watching the fresh and lively ingredients. It’s been a while since the last time I went there, but things remain the same – especially the ambiance when you know you’re about to come home with a basket of joy.

And here is mine

  • 110gr of shiitake mushroom
  • 80gr of Holland peas
  • 200ml of chicken broth
  • 2 sticks of green scallion
  • 1 tbsp of butter
  • minced garlic
  • 80gr of oatmeal

Rinse and drain the Holland peas, while soaking your shiitake mushroom in saltwater. After 2 minutes, take the mushroom out and drain until dry.

Saucepan on, butter in. Once the butter starts to melt and frothy, add in the mushroom and cook for 5 minutes, until it becomes golden and soft.

Add in the minced garlic and Holland peas. Give that a toss for another minute and pour in your beautiful and nutritious chicken broth.

Bring the yumminess to the boil (which will take a few more minutes, be patient – you almost get there!) and add in the oatmeal.

The time for this last step depends most on your kind of oatmeal. The original one takes longer to finally cooked, while the instant one (MINE!) takes like 1 minute to wilt down completely. Season it with salt & pepper.

And lastly, let’s don’t forget to weave in a hint of parmesan cheese before enjoy it to the max.



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