Savoury Oats with Mushrooms. Raňajková kaša s hubkami na slano.

 

savoury oats with mushrooms

Do you belong to the group of people who need sweet breakfast full of fresh fruit, nuts and seeds, piece of nourishing cake or some beautiful pancakes?

Or, do you always feel like having savoury food to fuel your day?

Well, I am both. I would have never thought, that my gorgeous pancakes filled with delicious fruit, compotes and toasted nuts would need to wait for me some mornings. I have joined a savoury brigade and started munching on savoury breakfast. Toasted homemader sourdough rye bread, topped with guacamole, tomato salsa or slowly-roasted tomatoes with thyme. Or, savoury pancakes.. or savoury porridge. Yes, you hear me right. Savoury porridge. Porridge with savoury toppings. Porridge, that wil change your life.

(Savoury porridge that can be enjoyed anytime of the day, not just for breakfast, so give it a go if you are a non-believer:)

I turned sweet (and in my case very coconuty) porridge into something stylish, comforting and warming. Especially if you need something soup-like that will warm up every cell in your body in cold mornings. Give it a go, make it yours. Be cosy, warm yourself up in chilly mornings and hug your bowl with savoury porridge in it.

Here is high-five to the new porridge! And in this case, it is the winning combo of mushrooms, thyme and toasted hazelnuts. I mean, it already sounds delicous.

Happy slow and cosy mornings!

savoury porridge

 

Savoury Oats with Mushrooms 

3/4 cup fermented oats from the fridge or 1/2 cup rolled oats

vegetable stock (or water)

2 big handfuls of mushrooms of your choice (I love chestnut mushrooms)

1 garlic clove, minced or cut into tiny pieces

a few fresh thyme sprigs

sea salt and freshly ground pepper

coconut oil

parmegiano reggiano cheese or nutritional yeast flakes to taste (optional)

small handful of hazelnuts

 

Put a pan over medium heat. Toast your hazelnuts until they are golden brown and put them on a side.

Heat a little bit of coconut oil in a pan. Cut your mushrooms and add them to your pan in a single layer, so they are not crowded (otherwise they won´t brown).

Sprinkle them with sea salt and pepper. Mix them up a bit so they get nicely cooked and brown on both sides.

Add garlic and picked thyme leaves into the pan with mushrooms and stir. Cook until the garlic cooks and everything smells nicely. Put on a side.

Warm up your sourdough oats with some vegetable stock (or water), sason to taste and let bubble until your desired thickness. I mean, porridge is such a personal thing.

If you are cooking porridge from dried oats, you want to start cooking them before your mushrooms, so they are done at the same time. I love keeping my sourdough oats in the fridge-always soaked and handy for anytime of the day.

When you porridge is ready, stir in some parmegiano reggiano or yeast flakes to make it a bit cheese-y and lovely. Put your porridge into a bowl, top with cooked mushrooms, toasted hazelnuts and some fresh thyme.

Little bit of sea salt or drizzle of olive oil brings it to the next level.

Enjoy with a big spoon and hungry belly for breakfast ro anytime of the day.

********

Patrite ku tym ludom, ktory by sa hned po prebudeni vrhli na nieco sladucke ako napriklad na misku sladuckeho ovocia, kusok (zdravej) babovky, nutricne bohateho kolacika alebo by ste sa vrhli na sladucku skoricovu kasu s opecenymi orieskami?

Alebo naopak patrite k ludom, ktory hladaju vzdy nieco slane, co by ich nabilo ´palivom´ na cely den?

Ja patrim ku obidvom brigadam ludi. Nikdy by som nepovedala, ze moje sladucke rana plne palaciniek naplnenych domacimi kompotmi, cerstvym ovocim, opecenymi orieskami a semiackami na mna musia v niektore rana jednoducho pockat. Slana polovicka vo mne si povedala, ze je cas na opeceny domaci kvaskovy chlebik s popucenym avokadom, guacamole, paradajkovou salsou alebo pomaly pecenymi cherry paradajkami s tymianom. Alebo palacinkky naplnene niecim uzasne slankastym. Alebo su to ranajkove kase z ovsenych vlociek. Uvarene na slano. Ano, poculi ste spravne, na slano. Ovsena kasa so slanymi topingami na vrchu. Ovsena kasa, ktora vam zmeni zivot.

(Ovsena kasa, ktoru si mozete vychutnat hocikedy v dni, bezohladu na to ci je cas ranajok, obeda alebo vecere.:)

Moje ranajkove kase (u mna vyhravaju kokosove) som zmenila zo sladkych na slane, plne chuti, tepla, domova a komfortu. Najviac sa vam budu hodit vo chvili, ked budete potrebovat upokojit a zahriat kazdu jednu bunku vo vasom tele. Tak nech sa paci, doverujte mi (ak ste mi doteraz nie?!:) a spravte si ranajkovu kasu na slano tak ako si vase chutove bunky zelaju. Tych moznosti je naozaj velmi vela.

Tu vyhrava kombinacia hubiek s cerstvym tymianom a opecenymi lieskovcami. Uz len ked sa pocuvam, tak to znie uzasne lahodne, to musite predsa vyskusat!

Zelam vam krasne, pomale a komfortne rana! :)

savoury mushroom porridge

 

Raňajková kaša s hubkami na slano 

3/4 salky fermentovaych(kvaskovych) vlociek z chladnicky alebo 1/2 salky ovsenych vlociek

zeleninovy vyvar (alebo voda), podla potreby

2 hrste hub podla vasej chuti

1 strucik cesnaku, pokrajany na jemno alebo pretlaceny cez lis na cesnak

cerstvy tymian, zopar vetviciek

mensia hrst lieskovcov

morska sol, cerstvo zomlete cierne korenie

kokosovy olej

lahodkove drozdie (to v prasku) alebo parmezan – podla chuti

 

Na panvici nad miernym ohnom si opecte lieskovce do zlatava a vonava. Dajte stranou.

Roztopte si na panvici trosku kokosove oleja (alebo olivoveho oleja/masla) a hodte na na panvicu vase pokrajane hubky. Skuste ich nemiesat, jednoducho ich nehajte, nech sa pekne do zlatava opecu. Po par minutach ich premiesajte a opat nechajte.

Potom ich jemne posolte, pridajte na jemno pokrajany cesnak a cerstve tymianove listky. Chvilku opecte az dokym aj cesnak nezacne chytat zlatavu farbu. Dochutte solou a korenim a dajte stranou.

Na tej istej panvici si nad miernym plamenom ohrejte vase kvaskove vlocky so zeleninovym vyvarom (vodou) a ciernym korenim. Ak pouzivate ovsene vlocky vytuahnute priamo z policky, tak ich zacnite varit spolu s vasimi hubkami, pretoze budu potrebovat viac casu na uvarenie. Kvaskove vlocky staci len jemne ohriat.

Vase vlocky varte do pozadovanej hustoty, ktora je len na vas. Hustota ranajkovej kase je naozaj velmi osobna zalezitost. :) Pred dovarenim pridajte do kase lahodkove drozdie alebo parmezan. Premiesajte.

Kasu po uvareni naberte do misky. Na vrch pekne poukladajte vase vonave hubky. POsypte opecenymi (a zlahka popucenymi) lieskovcami a este trosku skraslite cerstvym tymianom.

Ak sa rozhodnete kasu este pred podavanim pokvapkat olivovym olejom a posypat troskou soli, kasu vyzdvihnete do uplne ineho levelu. :)

Tak nech vam naozaj chuti. Uzite si tie krasne pomale rana s niecim horucim v ruke. :)

 

 

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