Mushroom and Parmesan Oats with Thyme

Make mushroom and parmesan oats with thyme, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
50 g Rolled oats (Dry weight.)
250 ml Vegetable stock (Made up from a cube or a pot.)
120 g, sliced Mushrooms
1 clove, about 3 g Garlic
A few sprigs Fresh thyme
1 tsp (5 g) Olive oil
15 g Parmesan
1 large, about 55 g Egg
Plenty Black pepper
Ingredient notes on the recipe page.

METHOD
1. Fry the mushrooms in the oil over a high heat without moving them much for five minutes, until browned. Add the garlic and thyme leaves for the last minute.
2. Add the oats and the stock, turn the heat down and simmer for five minutes, stirring, until thick.
3. Poach the egg in a pan of barely simmering water for three minutes.
4. Stir the parmesan into the oats off the heat, set the egg on top and grind pepper over.

Contains gluten cereals, milk, eggs and celery.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/mushroom-parmesan-thyme-oats

AI-generated images illustrating the recipe.

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