So today’s post may seem a little strange at first, or not? I guess that depends whether you follow me on Instagram or have tried my pumpkin or pea porridge before! Speaking of my pea porridge, I created a pea and leek version last week and it was honestly incredible!! I’ll have to share that one soon too! Anyyyyywaaay! Today I’ve decided to share my porcini mushroom porridge and like the title says, it basically tastes like risotto but it takes 10 minutes to make instead of 1 hour! Sounds good eh?
And what’s even more amazing you can eat this porridge for breakfast, lunch and dinner without having a sugar overload! Even better eh?
This porridge is made up of both fresh chestnut mushrooms and dried porcini. I’ve tried it with just fresh and it tastes nowhere near as good as it does with dried, so it’s worth the extra dosh! Plus they last in the cupboard for months and months and I promise you, once you’ve cooked with them once and experienced the deliciousness and depth they bring to a mushroom dish, you’ll be shoving them in all your sauces, soups, stews and pies! They have to be up there with one of my favourite ingredients! The littlest amount adds so much flavour and enhances the mushroominess! Deeeelicious!
I’ve also used parmesan to add a cheesy flavour but if you want a dairy free porridge, you could add more yeast or just leave it out!
Ingredients – serves one
0.5 tbsp coconut oil
1 small onion, diced
2 garlic cloves, diced
200g chestnut mushrooms, sliced
0.5 tsp oregano
10g porcini mushrooms, finely chopped
3 tsp nutrional yeast
salt and pepper
half a cup of water
a handful of chopped parsley
50g buckwheat flakes
200ml almond milk
30g grated parmesan
hemp seeds to sprinkle
Melt the oil in a small – medium pan, add the onions and fry for 10 minutes until soft over a low heat.
Add the garlic and fry for a further 5.
Pour in the mushrooms and oregano and stir to combine.
Scatter the porcini mushrooms, sprinkle over the yeast and pour over the water.
Stir and leave to simmer for 5 minutes.
Now add half the parlsey, the buckwheat flakes, milk and half the parmesan.
Stir over a low heat until thickened.
Turn off the heat and pour into a bowl.
Scatter over the parsley and remaining cheese.
Sprinkle with hemp and serve.