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Mushroom and Parmesan Oats with Thyme

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

1 serving · 9 ingredients · 4 steps

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Mushroom and Parmesan Oats with Thyme, plated and ready to serve. — The finished recipe. Mushroom and Parmesan Oats with Thyme

Ingredients 1 to 6 for mushroom and parmesan oats with thyme arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for mushroom and parmesan oats with thyme arranged separately on a dark worktop. — Ingredients 7 to 9. 15 g Parmesan. 1 large, about 55 g Egg. Plenty Black pepper

Mushroom and Parmesan Oats with Thyme, preparation step 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. — Step 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.

Mushroom and Parmesan Oats with Thyme, preparation step 2: Add the oats and the stock, turn the heat down and simmer for five minutes, stirring, until thick. — Step 2. Add the oats and the stock, turn the heat down and simmer for five minutes, stirring, until thick.

Mushroom and Parmesan Oats with Thyme, preparation step 3: Poach the egg in a pan of barely simmering water for three minutes. — Step 3. Poach the egg in a pan of barely simmering water for three minutes.

The finished mushroom and parmesan oats with thyme. — Step 4. Stir the parmesan into the oats off the heat, set the egg on top and grind pepper over.

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