This Mushroom and Truffle Oil Oatmeal transforms humble oats into a luxurious, savory meal. It’s a creamy, risotto-like dish that comes together in under 30 minutes. The earthy mushrooms and aromatic truffle oil create a deeply satisfying, umami-packed experience.
Nothing beats a great Mushroom and Truffle Oil Oatmeal. Whether you're a fan of Savory Oatmeal or want to try something from our Dinner Ideas selection, keep scrolling!
Why You’ll Love This Mushroom and Truffle Oil Oatmeal
- Flavor revelation: A savory, umami-packed profile that surprises and delights.
- Luxurious & easy: Truffle oil adds chef-y elegance with weeknight simplicity.
- Wonderfully versatile: A forgiving canvas for your favorite add-ins and swaps.
- Creamy & comforting: Achieves a risotto-like texture that’s both hearty and elegant.
Ingredients & Tools
- 1 tbsp olive oil or unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 250 g mixed mushrooms (cremini, shiitake, or oyster), sliced
- 150 g rolled oats (old-fashioned, not instant)
- 600 ml vegetable or chicken broth, warmed
- 60 ml dry white wine (optional, but recommended)
- 50 g freshly grated Parmesan cheese
- 2 tsp fresh thyme leaves
- 1-2 tsp truffle oil, to finish
- To taste salt and freshly ground black pepper
- For garnish fresh parsley or chives
Tools: A medium-sized saucepan or Dutch oven, a wooden spoon, a measuring jug, and a microplane or box grater for the cheese.
Notes: Using a good, flavorful broth is non-negotiable here—it’s the main source of seasoning for the oats. And while the white wine is technically optional, it adds a lovely brightness that cuts through the richness. Honestly, it’s worth it.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 15 g |
| Fat: | 14 g |
| Carbs: | 48 g |
| Fiber: | 7 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skimp on toasting the oats. This is the secret step! Toasting the raw oats in the pan for a minute or two before adding liquid gives them a wonderfully nutty, deep flavor that prevents the final dish from tasting bland or pasty.
- Warm your broth. Adding cold broth to your cooking oats will shock them and can make the texture a bit gummy. Taking an extra minute to warm it in the microwave or a separate pot leads to a much creamier, more even consistency.
- Choose your truffle oil wisely. Look for a bottle that lists “truffle essence” or pieces of real truffle in the ingredients. Some cheaper oils are just synthetic flavoring, and the difference in aroma and taste is night and day.
- Embrace the mushroom variety. Using a mix of different mushrooms (like cremini for earthiness and shiitake for meatiness) creates a more complex and interesting flavor profile than using just one type. It’s a small detail with a big payoff.
How to Make Mushroom and Truffle Oil Oatmeal
Step 1: Start by preparing your base. Heat the olive oil or butter in your saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, for about 4-5 minutes until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing already. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn, as burnt garlic will turn bitter.
Step 2: It’s mushroom time! Increase the heat to medium-high and add all your sliced mushrooms to the pan. A good sprinkle of salt at this stage will help them release their water. Cook, stirring only occasionally, for 6-8 minutes. You want them to get a nice golden-brown sear in spots and for most of their liquid to evaporate. They should smell deeply earthy and look significantly reduced in volume.
Step 3: This is the flavor-building step. If you’re using the white wine, pour it into the pan now. Use your wooden spoon to scrape up any browned bits stuck to the bottom of the pan—that’s pure flavor! Let the wine bubble and reduce until the pan is almost dry again, which should take about 2 minutes.
Step 4: Now for the oats. Add the rolled oats to the pan and stir constantly for 1-2 minutes. You’re toasting them, and you’ll know it’s working when you smell a lovely, nutty aroma. This simple step makes a world of difference in the final taste, giving your savory oatmeal a fantastic depth.
Step 5: Time to get creamy. Reduce the heat to a gentle simmer. Pour in about a third of your warmed broth and stir continuously. You’ll see the oats start to absorb the liquid and thicken almost immediately. Once that first addition is mostly absorbed, add another third of the broth. Continue this process, stirring often, for about 15-18 minutes total. The oatmeal is done when it’s tender and has a creamy, risotto-like consistency. If it gets too thick before the oats are soft, just add a splash more broth or hot water.
Step 6: Finish and season. Take the pan off the heat. Stir in the freshly grated Parmesan cheese and the thyme leaves. The cheese will melt into the hot oats, making them even creamier and adding a salty, savory punch. Now, taste it! This is crucial. Season well with black pepper and more salt if needed.
Step 7: The grand finale. Divide the creamy oatmeal between two bowls. Right before serving, drizzle each portion with a generous teaspoon of truffle oil. The heat of the oatmeal will release its incredible aroma. Garnish with some fresh parsley or chives for a pop of color and freshness. Serve immediately—this dish is best enjoyed piping hot.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 1 month; thaw overnight in fridge before reheating.
- Reviving: Reheat gently with extra broth or water to restore creamy consistency.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice provides a crisp, refreshing contrast to the rich, creamy oatmeal.
- Garlicky sautéed greens — A side of kale or spinach quickly wilted with a bit of garlic and chili flakes adds another layer of earthy flavor and vibrant color to your plate.
- Roasted asparagus — The tender, slightly charred spears are a classic partner for anything with truffle and add a lovely textural variation.
Drinks
- A crisp, unoaked Chardonnay — The wine’s bright acidity and notes of green apple cut beautifully through the earthy richness of the mushrooms and truffle oil.
- A dry hard cider — The effervescence and slight tartness of a good cider provide a surprisingly perfect palate cleanser between creamy, savory bites.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are all you need to refresh your taste buds and complement the dish’s umami depth.
Something Sweet
- Dark chocolate and sea salt — Just a square or two of high-quality dark chocolate with a sprinkle of flaky salt after your meal provides a bittersweet, elegant finish.
- Lemon sorbet — Its sharp, clean, and icy-cold profile is the ultimate palate-cleanser, leaving you feeling refreshed after a rich and savory meal.
- Almond biscotti — The nutty, crunchy cookies are perfect for a little dunking into a post-dinner espresso, offering a simple, not-too-sweet ending.
Top Mistakes to Avoid
- Mistake: Using instant or quick-cook oats. These varieties are cut thinner and will turn to complete mush in this recipe, resulting in a gluey, unappealing texture. Stick with old-fashioned rolled oats for the perfect creamy-yet-substantial bite.
- Mistake: Adding the truffle oil while cooking. Truffle oil is very delicate and its beautiful aroma will evaporate with prolonged heat. It’s a finishing oil, so always drizzle it on at the very end, right before you serve.
- Mistake: Crowding the mushrooms. If you dump all the mushrooms into a small pan, they’ll steam and release too much liquid, becoming soggy. Give them space to sear and brown properly for maximum flavor.
- Mistake: Not tasting before serving. Oats need a fair amount of seasoning. The salt level will depend entirely on how salty your broth was. Always do a final taste and adjust with salt and pepper—it transforms the dish from good to incredible.
Expert Tips
- Tip: Make it a “pantry clean-out” meal. This recipe is incredibly forgiving. Have a lone leek or a half-used bag of spinach? Throw it in! A few tablespoons of leftover cream or mascarpone? Stir it in at the end for extra decadence.
- Tip: Cook the oats like risotto. The key to the creamiest texture is to add the warm broth in increments, stirring almost constantly. This gentle process coaxes the starch out of the oats, creating a naturally luxurious sauce.
- Tip: Prep your mushrooms properly. Don’t wash mushrooms under running water; they act like sponges. Instead, just wipe them clean with a damp paper towel or a soft brush to remove any dirt before slicing.
- Tip: Amp up the umami. For an even deeper flavor, add a teaspoon of white miso paste when you stir in the Parmesan cheese. It will dissolve into the oatmeal and add another complex, savory layer that pairs wonderfully with the mushrooms.
FAQs
Can I make this Mushroom and Truffle Oil Oatmeal ahead of time?
You can, but with a caveat. Oatmeal thickens significantly as it cools and can become a bit gluey. If you must prep ahead, undercook it slightly and plan to reheat it with a generous splash of extra broth or water to loosen it back up. However, for the absolute best texture and flavor, I highly recommend serving it immediately after cooking.
I don’t have truffle oil. Is there a substitute?
While the truffle oil provides a signature aroma, you can still make a delicious savory oatmeal without it. A great substitute is to finish the dish with a pat of high-quality, cultured butter and an extra heavy sprinkle of Parmesan. For an earthy note, a tiny pinch of dried porcini mushroom powder stirred in at the end can also work wonders.
Is this recipe gluten-free?
Yes, it can be easily! Just ensure you are using certified gluten-free rolled oats, as oats are often processed in facilities that also handle wheat. All the other core ingredients—broth, mushrooms, cheese, and oil—are naturally gluten-free, but always double-check your specific product labels to be safe.
Can I add a protein to this to make it a more complete meal?
Absolutely, and it’s a fantastic idea. A softly poached or fried egg on top is my go-to; the runny yolk creates a dreamy sauce. You could also stir in some shredded rotisserie chicken at the end to warm through, or top it with some seared scallops or shrimp for a truly luxurious twist.
Why is my oatmeal too watery or too thick?
This usually comes down to the brand of oats and the exact heat level. If it’s too watery, just let it simmer for a few more minutes uncovered until it thickens to your liking. If it’s too thick, it’s an easy fix—simply stir in more warm broth or hot water, a few tablespoons at a time, until it reaches that perfect, creamy consistency.
Mushroom And Truffle Oil Oatmeal
Make this easy Mushroom and Truffle Oil Oatmeal in 30 minutes for a creamy, savory meal. A luxurious twist on classic oats. Get the recipe now!
Ingredients
For the Ingredients
-
1 tbsp olive oil or unsalted butter
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
250 g mixed mushrooms (cremini, shiitake, or oyster, sliced)
-
150 g rolled oats (old-fashioned, not instant)
-
600 ml vegetable or chicken broth (warmed)
-
60 ml dry white wine (optional, but recommended)
-
50 g freshly grated Parmesan cheese
-
2 tsp fresh thyme leaves
-
1-2 tsp truffle oil (to finish)
-
salt and freshly ground black pepper (to taste)
-
fresh parsley or chives (for garnish)
Instructions
-
Start by preparing your base. Heat the olive oil or butter in your saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, for about 4-5 minutes until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing already. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn, as burnt garlic will turn bitter.01
-
It’s mushroom time! Increase the heat to medium-high and add all your sliced mushrooms to the pan. A good sprinkle of salt at this stage will help them release their water. Cook, stirring only occasionally, for 6-8 minutes. You want them to get a nice golden-brown sear in spots and for most of their liquid to evaporate. They should smell deeply earthy and look significantly reduced in volume.02
-
This is the flavor-building step. If you’re using the white wine, pour it into the pan now. Use your wooden spoon to scrape up any browned bits stuck to the bottom of the pan—that’s pure flavor! Let the wine bubble and reduce until the pan is almost dry again, which should take about 2 minutes.03
-
Now for the oats. Add the rolled oats to the pan and stir constantly for 1-2 minutes. You’re toasting them, and you’ll know it’s working when you smell a lovely, nutty aroma. This simple step makes a world of difference in the final taste, giving your savory oatmeal a fantastic depth.04
-
Time to get creamy. Reduce the heat to a gentle simmer. Pour in about a third of your warmed broth and stir continuously. You’ll see the oats start to absorb the liquid and thicken almost immediately. Once that first addition is mostly absorbed, add another third of the broth. Continue this process, stirring often, for about 15-18 minutes total. The oatmeal is done when it’s tender and has a creamy, risotto-like consistency. If it gets too thick before the oats are soft, just add a splash more broth or hot water.05
-
Finish and season. Take the pan off the heat. Stir in the freshly grated Parmesan cheese and the thyme leaves. The cheese will melt into the hot oats, making them even creamier and adding a salty, savory punch. Now, taste it! This is crucial. Season well with black pepper and more salt if needed.06
-
The grand finale. Divide the creamy oatmeal between two bowls. Right before serving, drizzle each portion with a generous teaspoon of truffle oil. The heat of the oatmeal will release its incredible aroma. Garnish with some fresh parsley or chives for a pop of color and freshness. Serve immediately—this dish is best enjoyed piping hot.07
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