Wild Mushroom and Pea Oatmeal

Name: Wild Mushroom and Pea Oatmeal
Yield: 5
Cuisine: Oats

Enjoy a bowl of Wild Mushroom and Pea Oatmeal Risotto with Shaved Pecorino Cheese, featuring hearty oats, tender mushrooms and sweet peas for a nourishing dish.

Cooking Time 40 minutes

Skill Level Medium

Serves 5

Ingredients

350g Mornflake Jumbo Scottish Oats
50g butter (healthier option – grass-fed butter or coconut oil)
1 shallot (about 50g), finely chopped
1l low-sodium or homemade vegetable stock
280g cep mushrooms, diced, reserving a few to slice for decoration
150g green peas
70g whipping cream (for a healthier option, beat butter with skimmed milk)
80g Pecorino cheese (for a healthier option, try light yellow cheese)
30g spring onion, finely sliced

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8 PACKS

Jumbo Scottish Oats

8 x 1.5kg pack

85 reviews

Add to cart £28.80

Method

Sautee the diced mushrooms in olive oil in a large pan.
Add the Mornflake Jumbo Oats to the pan, stir, then add ⅓ of the vegetable stock.
When the oats have absorbed all the stock, and ⅓ more.
While the oats are absorbing the new addition of stock, grill the slices of cep mushrooms, season and reserve.
Add the green peas to the oats mixture and the remaining vegetable stock.
Stir in the whipping cream and season to taste.

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