Mushroom and Parmesan Oats with Thyme
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Mushrooms need a hot pan and space. Crowded, they stew grey and never brown, and the browning is the flavour in this bowl.
Parmesan is 400 kcal per 100 g, so 15 g is a lot of taste for 60 kcal. Grated fine, it goes further.

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