This is a good meal for a cold day.
I've talked a lot about my ongoing love affair with oatmeal, and I'm surprised that it took us this long to make one that's savory. Savory oatmeal has always sounded good... but we never quite got around to experimenting with our own version, until now of course.
It started with the oyster mushrooms. For me, that's the best part about this. The steel cut oats are a really good base to showcase their flavor. The oat and mushroom combination is also quite hearty, while the roasted tomatoes add just enough sweetness to balance it out. Fresh parsley is a must as well as a generous amount of grated Parmesan.
Savory Oatmeal with Roasted Tomatoes + Oyster Mushrooms
1/2 cup steel cut oats
6 oz cherry tomatoes
8 oz oyster mushrooms, torn or cut into large pieces
2 tbs olive oil, divided + additional for serving
small handful of parsley for serving
1 tbs (approximately) freshly grated parmesan cheese for serving
1 tsp garlic powder
salt and pepper
Preheat oven to 400°. Slice cherry tomatoes in half and toss with 1 tbs olive oil, garlic powder, and a generous amount of salt and pepper. Roast for approximately 20 minutes, flipping tomatoes halfway in between. After roasting, turn off oven and leave tomatoes to warm.
In a small saucepan over high heat, bring 1.5 cups water to a boil. Stir in oats and a pinch of salt. Bring back to a boil and reduce to low heat. Simmer with the lid halfway off for about 20 minutes, stirring every few minutes. After 20 minutes, oats will begin to thicken. Continue cooking until they reach desired softness.
In a small skillet over medium-high heat, heat 1 tbs olive oil. Add oyster mushrooms, salt and pepper. Sear mushrooms for about 2 minutes, flip and cook other side for additional 2 minutes. Remove from heat and set aside. To serve, combine oatmeal and roasted tomatoes, mixing thoroughly. Scoop mixture into a large bowl and top with mushrooms, fresh parsley, a drizzle of olive oil, parmesan cheese and black pepper