Creamy Mushroom Ris-oat-to

12 25 614
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 1
Creamy Mushroom Ris-oat-to
Health Rating

Ingredients


1 tbsp Extra virgin olive oil
2 tbsp chopped Yellow onion
4 medium mushroom(s) Portobello mushroom (washed, thinly sliced)
1/2 tsp Thyme, fresh (chopped)
1/2 cup Rolled oats- Gluten Free (or oats of choice)
1/2 cup Vegetable stock/broth
1/4 cup Almond milk, unsweetened (or milk of choice)
1/4 cup White wine (or substitute with milk)
1 dash Paprika (optional)
1 pinch Sea salt
2 tbsp Parmesan cheese, vegan
2 sprig Parsley, fresh (chopped, to garnish)

Instructions


  1. In a sauté pan on medium heat, add the olive oil or thoroughly cover it with cooking spray. When the pan is hot, toss in the onions and cook until golden and fragrant, about 2 minutes. Add in the mushrooms and thyme, making sure to space them out in the pan so the mushrooms have room to brown. When everything is a deep bronze color and most of the oil is gone, turn off the heat and transfer to a plate.
  2. In the same pan, heat the oats dry, over low heat, so that they begin to toast. Stir them continuously; they will burn very easily. When they begin to smell nutty and darken, add in the liquids. It will be hot and sizzle, so be careful. Stir for about 1 minute, and then turn the heat off, cover the pan, and leave the oats to absorb the liquid for a few minutes.
  3. Once most of the liquid is absorbed, add in the sautéed vegetables, salt, paprika, and heat together. The oats should be creamy and pretty thick. At the last moment, sprinkle in the parmesan cheese and stir like crazy so that everything is covered thoroughly.
  4. Transfer to a bowl or dish, garnish with parsley, and season to taste. Enjoy!

Nutrition Facts

Per Portion

Calories 614
Calories from fat 221
Calories from saturated fat 64
Total Fat 24.6 g
Saturated Fat 7.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.1 g
Monounsaturated Fat 17.4 g
Cholesterol 0
Sodium 1012 mg
Potassium 1507 mg
Total Carbohydrate 75 g
Dietary Fiber 14.1 g
Sugars 8.3 g
Protein 19.4 g

Dietary servings

Per Portion


Grain 3.9
Milk Alternative 0.5
Vegetables 3.0

Energy sources


Pygal7%396.040399811482892.5033237045464244%451.78691336711665183.9657999889824736%310.4355002186479190.9584835876494813%351.243120276735896.544873321410637%44%36%13%AlcoholCarbohydratesFatProtein