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200g mixed mushrooms, sliced

1 clove of garlic, crushed and sliced

Small handful of tarragon

100g Mornflake Scottish Jumbo Oats

400ml vegetable stock

1 tsp of Worcester sauce

1 tsp rapeseed oil

Few twists of black pepper

Pinch of salt


Add the oats and tarragon to a medium pan then pour in the vegetable stock. Cook over a low-medium heat for 5 minutes, stirring regularly. Remove from the heat and add the black pepper and pinch of salt.

In a medium frying pan, gently heat the oil. Add the sliced mushrooms and garlic and cook for 3 minutes before adding the Worcester sauce. Stir through the mushrooms and cook for a further 2-3 minutes, until the mushrooms have softened.

Spoon the mushrooms into the oats and stir gently together and serve straight away.

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