Savoury oats with mushrooms and thyme

Ingredients

For 1 serving

• Rolled oats45 g
• Vegetable broth250 ml
• Button mushrooms100 g
• Thyme1 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Grana Padano10 g
• Eggs1
• Saltto taste

Contains: gluten, lactose, eggs, celery,

In season: September – November

Method

1. Wipe the button mushrooms with a damp cloth, trim the earthy end of the stalks and slice thinly; crush the garlic clove with the heel of your hand.
2. Heat the oil in a non-stick pan over medium heat with the garlic and thyme leaves, add the mushrooms and sauté for 5–6 minutes until their liquid has evaporated and they are golden; salt them, remove the garlic and set aside.
3. Meanwhile heat the vegetable stock in a small pan; when it simmers add the rolled oats and cook over medium-low heat for 6 minutes, stirring often, until creamy.
4. Put the mushroom pan back over medium-low heat, crack in the egg and fry it for 3–4 minutes, until the white is set and the yolk still soft; salt lightly.
5. Take the oats off the heat and stir in the grated Grana Padano.
6. Spoon the porridge into a bowl and top with the mushrooms and the fried egg.