Salty mushroom porridge



For the porridge

80g oat flakes
200ml of milk
200ml of water
1 vegetable stock cube
1 small onion and a clove of garlic
3 button mushrooms

The toppings

Sigdal Rye and Spelt Bran (2 crunchy)
2 eggs
150g of mushrooms
30g county
Some rocket leaves



In a saucepan, pour the water and milk. Bring to a boil. Add the oat flakes, the 3 mushrooms, salt, pepper and mix well.

Lower your fire and cover. Let swell for about 7 to 10 minutes until the flakes have absorbed the liquid, stirring occasionally.

In the meantime, peel the onion and chop the garlic clove. In a frying pan, brown the onion and garlic with a drizzle of olive oil. When the onions are well melted, set aside 3/4 of them in a ramekin and keep the rest in the frying pan to brown your mushrooms for topping.

Add the reserved onions to your oat flakes and continue cooking over low heat for 5 minutes.

Cook the egg (fried, soft-boiled or poached, depending on your preference).

Once the desired porridge consistency is reached, serve in a shallow plate.

Arrange the pan-fried mushrooms, egg, crumbled Sigdal Seigle and spelt bran in a circle, the arugula and finish with the diced cheese.

Spice up the flavours with a dash of Espelette chilli pepper or hot sauce if you wish and enjoy without further ado.



Copyright recipe and photo: lespepitesdenoisettes.fr

With Sigdal, dare healthy excess!