Wild Shitake Mushroom with Oatmeal
Have you every tried a savory oatmeal recipe for brunch, this is a delicious brunch recipe that will fulfill your appetite until dinner. This recipe serves 4 and is great when you have company stay over.
12 oz sliced Shitake Mushrooms
1 tablespoon olive oil
1/2 teaspoon ground garlic
½ red onion
12 stalks asparagus, trimmed and cut into 1-inch pieces
½ teaspoon ground black pepper
4 cups of water
2 cups of dry oats
1 teaspoon of rosemary
- Heat the oil and garlic in a large saucepan over medium-high. Add the shitake mushrooms, onions, asparagus and pepper and sauté until the mushrooms are just cooked through, about 5 minutes.
- While the mushrooms are cooking, fry the eggs in a nonstick skillet using cooking spray.
- Add the water, rosemary, and bring to a boil over high. Stir in the oats and reduce heat to medium. Cook, while stirring occasionally, until the oats are fully cooked, about 6 minutes.
- 4. Sprinkle each serving with the cheese or top with an egg and serve. If desired, garnish with additional parsley.
Serving size 1 ½ cups is only 252 calories