1 cup regular rolled oats
1 cup milk or non-dairy milk
1 teaspoon tamari
1 package button mushrooms, sliced
2 teaspoons olive oil or butter
1/3 cup pinenuts, toasted*
chopped fresh chives or parsley for garnish
olive oil for drizzling
- Soak the oats in water overnight. In the morning, drain the oats and place in a saucepan with the milk. Bring to a simmer over medium low heat and cook until thickened to your liking.
- While oats cook, heat a skillet over medium high heat. Toss the mushrooms in the skillet and cook until they begin to release water. Continue cooking until most of the moisture has evaporated. Season with salt and add the oil or butter and cook until nicely browned. Remove from heat.
- Taste the oatmeal and add more tamari if needed. Pour oatmeal into 2 bowls and cover with the mushrooms and pine nuts. Sprinkle with fresh chives and or parsley. Drizzle with a little olive oil and serve immediately.
*To toast pinenuts: Heat a small heavy skillet over medium heat. Add the pine nuts and cook, shaking the pan frequently, until lightly browned in spots, about 3 minutes. Or spread them out on a baking sheet and bake at 375°F for about 5 minutes until golden. Pine nuts are very oily and burn easily so be sure to keep an eye on them.