If you’re looking for creamy risotto without the long cooking time, try this recipe for savoury porridge. The flavours of mushroom and tarragon make this a deliciously warming vegetarian dinner.
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.