Mushroom RIS-OAT-O

#myrecipe #FoodismHappyAtHeart
By Pooja Garg

Sep, 29th


4 persons
Cook Time
30 minutes
13 - 15


  • 2 tbsp , Olive Oil
  • 1 tbsp , Chopped celery
  • 1 whole , Chopped onion
  • 4-5 cloves , Chopped Garlic
  • 1 tsp , Thyme
  • 8-10 whole , Sliced mushroom
  • 1 cup , Sautéed Spinach
  • 2 cups , Rolled oats
  • 2 cups , Vegetable stock
  • 2 cups , Milk
  • to taste , Salt and pepper
  • 1 1/2 tbsp , Parmesan cheese
  • 1 tsp , Paprika
  • 1 tsp , Mixed herbs
  • 1 cube , Grated cheese


  • Heat the oil in a pan, add chopped celery, onion, and garlic. Stir well and sauté
  • Add the thyme and mix. Then add the sliced mushrooms and sauté until caramelized well. Add the sautéed spinach and mix.
  • Take out the mushroom mixture on a plate, and use the same pan to add the rolled oats. Toast them until they are nutty and darkened.
  • Then add vegetable stock and milk. stir well until no lumps. Turn off the heat and cover for a few minutes, most of the liquid should be absorbed by then.
  • Add the mushroom mixture and save some for the garnish. Mix it well.
  • Season with salt and pepper for taste. Then add the parmesan cheese, paprika powder, and mixed herbs. Then mix well. Then add grated cheese and mix.
  • Finally, take it out in a serving bowl and garnish with the remaining mixture


Tips: 1. The ratio of oats to vegetable stock to milk is 2:2:2 but you may adjust the stock accordingly to the desired consistency. Don’t let it dry out! 2. You can increase or reduce the amount of cheese as per your preference. I stuck to a moderate amount so the recipe still remains healthy! 3. Keep a portion of the mushroom mixture apart to garnish at the end.