Creamy, savory, and absolutely delicious – this Creamy Mushroom Oatmeal with Fried Sage Leaves is truly the best way to start your day. Packed with flavour and wholesome nutrients, this vegan savory oatmeal recipe gets its depth of flavour from mushrooms, vegetable broth, and crispy toppings like pine nuts, walnuts, and fried sage leaves.
Course Breakfast, Brunch
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2servings
Author Two Market Girls
Ingredients
2tbsppine nuts
2tbspchopped walnuts
15mL(1 tbsp) olive oil
10-15whole sage leaves
1tbspvegan butter
2cupsmixed mushroomsdiced
2clovesgarlicminced
1shallotdiced
1tbspsagefinely sliced
1tspchili flakes
5mL(1 tsp) soy sauce
96g(1 cup) rolled oats
5mL(1 tsp) vegetable broth concentrate
480mL(2 cups) water
Instructions
Prepare Toppings:
To a dry small skillet over medium heat add pine nuts and chopped walnuts. Cook for 2-5 minutes or until lightly toasted on all sides. Watch them carefully as they can quickly burn. Remove from the skillet and set aside.
To the small skillet over medium heat add 1 tbsp olive oil (or enough to just cover the bottom of the skillet). Heat until shimmering and add 3-5 sage leaves at a time in a single layer. Fry until crispy about 30 seconds or so – it can go quickly so watch them carefully. Transfer to a paper towel and sprinkle with salt. Repeat for all sage leaves.
Prepare Mushrooms:
To a small skillet over medium heat add vegan butter and heat for 30 seconds. Add diced mushrooms, minced garlic, and diced shallot to warm butter. Cook until the shallots are translucent and the mushrooms are golden brown. Add sage, chili flakes, and soy sauce – stir and cook for another 1-2 minutes.
Make Oatmeal:
To a small saucepan over medium heat add rolled oats, broth concentrate, water, and a sprinkle of salt. Stir until well combined and cook over medium heat for 5-7 minutes or until oatmeal is tender. Add in the cooked mushrooms and stir to incorporate.
Add the oatmeal to a bowl and top with toasted nuts, and fried sage. Serve with a drizzle of olive oil.