SAVORY OATMEAL WITH SHIITAKE ‘BACON,’ EGG AND PESTO

This savory oatmeal brings bacon-and-egg vibes with vegetarian ingredients for a satisfying and nourishing meal. The bacon-like half of that duo comes from sliced shiitake mushrooms sautéed until brown and crisp, then sprinkled with smoked paprika and salt. They are placed, along with a fried egg, atop a bowl of hot oatmeal which has been seasoned with parmesan cheese and swirled with a spoonful of basil pesto. Using prepared pesto (tip: freeze pesto in ice cube trays so it is easy to thaw a little at a time) makes for a relatively quick prep and can be easily adapted to make a single serving, or scaled up for a larger group.

2 tablespoons olive oil, plus more as needed 4 ounces fresh shiitake mushrooms, stems

removed and thinly sliced (see Notes)

1/8 teaspoon smoked paprika

1/8 teaspoon fine salt, plus more to taste

1 cup old-fashioned rolled oats or quickcooking oats

1/4 cup grated parmesan cheese

2 large eggs

1 tablespoon prepared pesto

Freshly cracked black pepper

In a medium nonstick skillet over mediumhigh heat, heat the oil until shimmering. Add the mushrooms and cook, stirring occasionally, until browned and crisp, about 6 minutes. Sprinkle the mushrooms with the paprika and salt and cook, stirring, for 10 seconds more. Remove from the heat and transfer the mushrooms to a plate.

Cook the oats according to the directions on the package, without adding salt. Once the oats are cooked, stir in the parmesan cheese, remove from the heat and cover to keep warm.

Return the skillet to medium heat. There should still be some oil in the pan but add 1 teaspoon more, if needed. Crack the eggs into the pan and cook until the whites are set and the yolk is to your desired consistency, flipping them, if you like.

Divide the oatmeal between two bowls. Swirl 1 1/2 teaspoons of the pesto into each bowl, then top each with half of the shiitake “bacon” and one of the eggs. Season to taste with salt and pepper, and serve right away. Makes 2 servings.

Variations: In place of old-fashioned oats, use quick-cooking oats or 1/2 cup steel-cut oats

Nutrition per serving (1 bowl): 404 calories, 32g carbohydrates, 196mg cholesterol, 24g fat, 6g fiber, 15g protein, 6g saturated fat, 391mg sodium, 3g sugar (This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.)

Just like other whole grains, oatmeal is versatile enough to go in either flavor direction. TOM MCCORKLE FOR THE WASHINGTON POST; FOOD STYLING BY GINA NISTICO FOR THE WASHINGTON POST