Savory Steel-Cut Oats With Wild Mushrooms, Snap Peas, Fried Egg & Spring Onion
Serves 4
This savory oatmeal recipe is from Nob Hill breakfast spot Farm: Table. It’s a versatile and hearty dish that you can adapt to include pretty much any kind of toppings you like. You can also stir cheese into the finished oats — any favorite will be good in this dish.
Savory oats 2 tablespoons canola or vegetable oil ½ teaspoon black mustard seeds ½ teaspoon cumin seeds ½ small yellow onion, diced Kosher salt and freshly ground black pepper, to taste 1 cup steel-cut oats ¼ cup white wine or water 4 cups water, vegetable or chicken broth (or a combination), plus more if needed Mushrooms and snap peas 2 tablespoons canola oil 12 ounces wild mushrooms, such as king trumpets, chanterelles, morels, cleaned and halved if large ½ jalapeño or serrano chile, thinly sliced, plus more if desired 1 tablespoon minced ginger 8 ounces snap peas ¼ cup white wine or Champagne vinegar Kosher salt and ground black pepper, to taste Lemon juice, to taste Extra virgin olive oil, to taste Assembly Butter, for garnish Cream, for garnish 4 eggs, cooked sunny-side up or over easy Spring onions or scallions, thinly sliced on a diagonal, for garnish
For the oats: Heat the oil in a large deep saucepan or small Dutch oven over medium-high heat. Add the mustard seeds. When they start to pop, add the cumin seeds and cook, stirring, until fragrant. Add the diced onion and cook a few minutes until translucent. Season with a good pinch of salt and black pepper.
Add the oats, and stir for a few minutes to toast and get the starches going. Pour in the wine, bring to a boil and cook another minute or so.
Add enough water to cover the oats by 1 inch. Bring to a simmer, stirring frequently. Add more liquid as necessary, depending on how thick or soupy you like your oats. Cook until the oats are tender but still have a chewy spring, about 30 minutes. Season to taste with salt and pepper. For the mushrooms and snap peas: Place a large skillet over high heat, and add the oil. Place the mushrooms, cut side down, in the pan and let them brown. Flip, and brown on the other side, about 4 to 5 minutes total.
Add the chile and ginger; cook for a minute or so, until softened and fragrant. Add the snap peas; cook until crisp-tender, about 2 to 3 minutes. Pour in the white wine or vinegar and bring to a boil, then turn off the heat. Transfer the vegetables into a heatproof bowl. Dress with salt, pepper, lemon juice and olive oil to taste. To assemble: Stir butter and cream to taste into the oats, then spoon into 4 bowls. Top with the warm mushroom mixture. Add a fried egg and a sprinkling of spring onions. Serve immediately.