Mushroom “Risotto” Porridge

Savoury porridge is very popular in Asian countries, but is mostly made with rice. I like this version because oats take much less time to cook than rice, so I can make a quick breakfast. This recipe just came from an experiment with what we had in the fridge, but it’s definitely a new favourite already! The jumbo oats here cook down to form a creamy, risotto-like texture, but regular porridge oats should work fine too.


Serves 1


40g jumbo oats
200ml water
4 chestnut mushrooms, chopped
1-2 handfuls mixed leaves
1 small spring onion, chopped
1 egg
Large pinch herbes de Provence
Salt & pepper (optional)
Tamari soy sauce


1.) Add the oats, water, mushrooms, dried herbs and any other seasoning to a pan and bring to the boil.  Reduce the heat and simmer until all of the liquid has been absorbed and the mushrooms are soft (about 10 minutes).

2.) Now make the poached egg.

3.) Serve the porridge with the salad leaves, poached egg and spring onion on top, followed by a drizzle of the Tamari.


Lauren x


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