Description
Easy, savory oatmeal topped with crispy shallots and mushrooms, fresh dill, and sour cream, along with a soft-boiled egg.
Ingredients
Units
Scale
- 1 cup steel-cut oatmeal (I used McCann’s Irish Oatmeal)
- 4 cups vegetable broth or water
- 2 tablespoons soy sauce (use gluten-free soy sauce, if needed)
- 1 pound sliced crimini mushrooms, or mushroom of your choice
- 2 large shallots, sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper
- 1 cup fresh dill leaves, coarsely chopped
- 1 tablespoon finely grated lemon zest
- 4 soft-boiled eggs (see note for cooking directions)
- Sour cream and Everything but the Bagel seasoning (optional), for serving
Instructions
- Make the Oatmeal: In a medium saucepan, bring 4 cups of broth (or water) and 2 tablespoons soy sauce to a boil. Add 1 cup of steel-cut oatmeal to the pot and stir well. Reduce the heat and simmer the oatmeal, stirring occasionally, until the oatmeal is cooked and almost all of the liquid is absorbed, about 30 minutes.
- Cook the Mushrooms and Shallots: While the oatmeal is cooking, heat the butter and olive oil over medium heat in a large skillet. Add the shallots and mushrooms to the pan and season with salt and pepper. Stirring often, sautée the mixture until the mushrooms have released their liquid and the mushrooms and shallots are caramelized and crispy around the edges, about 15 minutes. Be careful not to burn the mushrooms and shallots. Also, if the pan seems too crowded, you might want to do this in 2 batches. Set aside until ready to use.
- Add the dill and lemon zest to a bowl and lightly mix. Set aside.
- Assemble: When all the ingredients are ready, season the oatmeal with salt and pepper, if needed, and divide between 4 bowls. Top each bowl with 1/4 of the mushroom mixture and a dollop of sour cream and garnish with the dill and lemon mixture. Add an egg. And sprinkle some of the Everything but the Bagel seasoning, if using.
Notes
Prepare Soft-Boiled Eggs: Fill a pan of water with enough water to cover the eggs and bring to a boil. Turn the water down to a simmer and add your eggs using a slotted spoon. Bring the water back up to a boil and boil for 6 minutes. Remove the eggs and immediately add to an ice-water bath. Once the eggs are cool enough to handle, peel and serve.