Real Recipes From Real Home Cooks ®

oatmeal mushroom pilaf

Recipe by
Mary Ann Hanson
Wakefield, NE

This is so different from anything else you have ever tried. I really like it. It has a heartier flavor than a rice pilaf. It is my adaptation from the recipe in a flyer I got years ago when I bought Quaker Oats. My photo.

yield 4 -6
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For oatmeal mushroom pilaf

  • 2
    handfuls of dried mushrooms (i used a forest blend i got from amazon)
  • water
  • 1 lg
    egg, beaten
  • 1 3/4 c
    quick oats
  • 1 Tbsp
    each butter and olive oil
  • 3
    green onions, sliced (include some tops)
  • 1/2 c
    chopped celery (include some leaves if you have them)
  • 1 clove
    garlic, minced
  • 1
    chicken boullion cube, crushed
  • salt and pepper to taste

How To Make oatmeal mushroom pilaf

  • 1
    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.
  • 2
    Prep all other vegetables.
  • 3
    Drain liquid from mushrooms reserving liquid. Rinse mushrooms and chop to desired size.
  • 4
    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.
  • 5
    Beat egg. Add oats and mix until well combined.
  • 6
    Pour olive oil and butter into a large skillet. (I used a non stick). Add onion, garlic, celery and mushrooms and saute until limp.
  • 7
    Add oat and egg mixture and cook stirring constantly until dry and toasted.
  • 8
    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.
  • 9
    Add remaining water, stir and cook another minute then cover. Turn off heat a let set for a few minutes before serving.
  • 10
    Adjust seasoning and serve.
  • 11
    I am sure you could do this with Old Fashioned Oats. It would just take a few minutes longer to cook.
  • 12
    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.