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handfuls of dried mushrooms (i used a forest blend i got from amazon)
each butter and olive oil
green onions, sliced (include some tops)
chopped celery (include some leaves if you have them)
chicken boullion cube, crushed
Cover mushrooms with hot water and let soak for about an hour. You can do this over night if you like. Just put in the refrigerator.
Prep all other vegetables.
Drain liquid from mushrooms reserving liquid. Rinse mushrooms and chop to desired size.
Strain the mushroom liquid through a coffee filter to rid of any grit or dirt and reserve. Add more water to make 1 cup. Add the crushed bouillion cube. Stir to dissolve.
Beat egg. Add oats and mix until well combined.
Pour olive oil and butter into a large skillet. (I used a non stick). Add onion, garlic, celery and mushrooms and saute until limp.
Add oat and egg mixture and cook stirring constantly until dry and toasted.
Reduce heat and add about 3/4 cup of the water/bouillon mixture. Stir occassionally while cooking. Cook for a few minutes until liquid is absorbed.
Add remaining water, stir and cook another minute then cover. Turn off heat a let set for a few minutes before serving.
Adjust seasoning and serve.
I am sure you could do this with Old Fashioned Oats. It would just take a few minutes longer to cook.
If you do not have dried mushrooms, use fresh or canned, or omit them. Just use broth or bouillion for the liquid. This is really a nice change of pace from other grain side dishes.
Last Updated: Sun, May 11, 2014