This Mushroom and Truffle Parmesan Oatmeal turns a breakfast staple into a savory, luxurious dinner. It delivers the creamy comfort of risotto with earthy mushrooms, nutty Parmesan, and aromatic truffle in under an hour. This oatmeal is a sophisticated yet easy meal that feels both nourishing and special.
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Why You’ll Love This Mushroom and Truffle Parmesan Oatmeal
- Flavor bomb: Earthy mushrooms, rich Parmesan, and aromatic truffle create a deeply savory, indulgent taste.
- Quick & easy: Far simpler than risotto, this gourmet meal comes together in well under an hour.
- Versatile base: Easily swap mushrooms, add a protein, or adjust truffle intensity to your liking.
- Ultimate comfort: A warm, creamy bowl that feels nourishing and special on a chilly evening.
Ingredients & Tools
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 250 g mixed mushrooms (cremini, shiitake, or oyster work well), sliced
- 150 g steel-cut oats
- 750 ml vegetable or chicken broth, warmed
- 60 g freshly grated Parmesan cheese, plus more for serving
- 2 teaspoons truffle oil (or more to taste)
- 2 tablespoons fresh parsley, chopped
- To taste salt and freshly ground black pepper
Tools: A medium-sized saucepan or Dutch oven, a wooden spoon, a microplane or box grater for the Parmesan.
Notes: Don’t use quick-cook oats—steel-cut oats are essential for texture. Start conservatively with truffle oil; you can add more at the end.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 16 g |
| Fat: | 14 g |
| Carbs: | 52 g |
| Fiber: | 8 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers for up to 3 months. Thaw in fridge overnight.
- Reviving: Reheat gently on stovetop with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice provides a bright, crisp contrast to the rich and creamy oatmeal.
- Roasted asparagus or broccolini — Their slightly charred, earthy flavors complement the mushrooms beautifully and add a lovely textural variety to the meal.
- Garlic-rubbed bruschetta — A slice of crunchy, garlicky toast on the side is perfect for scooping up every last bit of the savory oats from your bowl.
Drinks
- A crisp, unoaked Chardonnay — Its clean, mineral notes cut through the richness of the dish and pair wonderfully with the earthy mushroom and truffle flavors.
- A dry hard cider — The effervescence and slight apple tartness are a surprisingly fantastic match, cleansing the palate between each luxurious bite.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are a simple and refreshing way to balance the meal’s indulgent qualities.
Something Sweet
- Dark chocolate espresso beans — Just a few of these after the meal provide a bitter, rich finish that contrasts elegantly with the savory umami notes you’ve just enjoyed.
- A small bowl of fresh berries — Their natural sweetness and juiciness are a light and palate-cleansing way to end the meal on a fresh note.
- A scoop of lemon sorbet — The intense, bright citrus flavor is the ultimate reset for your taste buds, leaving you feeling refreshed and satisfied.
Before You Start: Tips & Ingredient Notes
- Why steel-cut oats? Their nutty flavor and chewy, separate texture are perfect for a savory application. They won’t turn to mush like rolled oats might, giving you a final dish with a wonderful bite that’s reminiscent of farro or barley.
- Don’t skimp on browning the mushrooms. This is where a ton of flavor develops. Let them sit in the hot pan without moving them too much so they get a beautiful golden-brown sear. That deep, earthy flavor is the foundation of the whole dish.
- Warm your broth. Adding cold broth to the cooking oats can shock the grains and make them cook unevenly. I just heat mine in a separate saucepan or in the microwave while I’m sautéing the vegetables—it’s a small step with a big payoff in creaminess.
- Grate your own Parmesan. The pre-grated stuff often contains anti-caking agents that can make it clumpy and less melty. A block of real Parmigiano-Reggiano grated fresh will melt into the oats beautifully and provide a far superior flavor.
How to Make Mushroom and Truffle Parmesan Oatmeal
Step 1: Start by heating the olive oil in your saucepan or Dutch oven over medium heat. Add the finely minced shallot and cook for about 3-4 minutes, until it becomes soft and translucent. You’ll notice a sweet, fragrant aroma starting to bloom. Now, stir in the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn, as burnt garlic can turn bitter.
Step 2: Increase the heat to medium-high and add all of your sliced mushrooms. Here’s the key: don’t crowd the pan and resist the urge to stir them constantly! Let them sit and sear for a few minutes at a time before giving them a toss. You’re looking for a deep golden-brown color on many of the pieces. This process should take about 7-8 minutes total. Season them with a good pinch of salt and pepper partway through cooking.
Step 3: Push the mushrooms to the side of the pan, creating a little well in the center. Add the steel-cut oats to this well. Toast them for 1-2 minutes, stirring constantly. You’ll hear a faint nutty aroma and the oats might make a slight popping sound. This toasting step deepens their flavor and helps them stay distinct and chewy in the final dish.
Step 4: Now, slowly pour in your warmed broth. It will sizzle and steam dramatically—that’s a good sign! Stir everything together, scraping up any browned bits from the bottom of the pan (that’s pure flavor!). Bring the mixture to a lively simmer, then immediately reduce the heat to low and cover the pot with a lid.
Step 5: Let the oatmeal cook gently for 20-25 minutes. I recommend stirring it just once, halfway through, to prevent any sticking on the bottom. You’re looking for the oats to be tender but still pleasantly chewy, and for the liquid to be mostly absorbed, creating a creamy consistency. If it looks too dry before the oats are cooked, add a splash more warm broth or water.
Step 6: Once the oats are cooked, take the pot off the heat. Stir in the majority of your grated Parmesan, saving a little for garnish. The residual heat will melt it into a lovely, creamy sauce. Now, drizzle in the truffle oil and most of the chopped parsley. Stir gently to combine. This is your moment to taste and adjust—does it need more salt? More pepper? Another few drops of that magical truffle essence? Make it perfect for you.
Step 7: To serve, ladle the creamy oatmeal into warm bowls. Top with the remaining Parmesan and a final sprinkle of fresh parsley for a pop of color and freshness. I like to add one last grind of black pepper over the top—it really makes the flavors sing.
Top Mistakes to Avoid
- Mistake: Using quick or instant oats. They simply don’t have the structural integrity for this recipe and will turn into a gluey, mushy porridge. The unique texture of this dish relies entirely on the chewy heartiness of steel-cut oats.
- Mistake: Adding the truffle oil at the beginning. Truffle oil’s delicate aroma is volatile and will cook off if added too early. You’ll lose all that beautiful fragrance. Always stir it in at the very end, off the heat, to preserve its magic.
- Mistake: Stirring the oatmeal too much while it simmers. Unlike risotto, you don’t need constant agitation. Over-stirring can break down the oats and release too much starch, resulting in a gummy texture. Trust the lid and the low heat.
- Mistake: Crowding the pan when sautéing the mushrooms. If the mushrooms are piled on top of each other, they’ll steam and release their liquid instead of browning. Give them space to sear properly—you might need to do this in two batches if your pan is small.
Expert Tips
- Tip: Make a double batch for easy lunches. This oatmeal reheats beautifully. Store it in an airtight container in the fridge for up to 4 days. Reheat it gently on the stovetop with a splash of broth or water to loosen it up.
- Tip: Amp up the umami with mushroom powder. If you have dried porcini mushrooms, grind them into a fine powder in a spice grinder and add a teaspoon to the broth. It will intensify the mushroom flavor to an incredible depth.
- Tip: Finish with a pat of butter. For an extra layer of richness and a gorgeous glossy sheen, stir in a tablespoon of cold, unsalted butter along with the Parmesan at the end. It’s a restaurant-level pro move.
- Tip: Get creative with toppings. Think of this bowl as your canvas. A softly fried egg with a runny yolk, a drizzle of chili crisp, or some crispy fried shallots can all take this dish in exciting new directions.
FAQs
Can I use a different type of oat?
I really don’t recommend it for this specific recipe. Steel-cut oats are essential for the right texture. Rolled oats will become far too soft and mushy, and instant oats will completely disintegrate. If you’re in a pinch, pearled barley could be a interesting, similarly chewy substitute, though the cooking time will be longer.
My oatmeal is too thick. What should I do?
No problem at all! This is an easy fix. Simply stir in a little more warm broth or even hot water, a few tablespoons at a time, until it reaches your desired consistency. The oats will continue to absorb liquid as they sit, so it’s better to have it a touch looser in the pot.
Is there a substitute for truffle oil?
Absolutely. While you’ll lose the distinct truffle note, you can still make a delicious savory oatmeal. Try upping the Parmesan and adding a teaspoon of white miso paste for umami depth, or finish the dish with a drizzle of high-quality, flavored olive oil—one infused with rosemary or garlic would be lovely.
Can I make this dish vegan?
You sure can! Use a rich, homemade vegetable broth for the base. Substitute the Parmesan with a generous tablespoon of nutritional yeast for a cheesy flavor, and maybe a tablespoon of white miso paste for extra savoriness. Just be sure to use a vegan-certified truffle oil.
Why did my oatmeal turn out gummy?
This usually happens from one of two things: either you used the wrong type of oat (see the first question!) or you stirred it too vigorously and too often during the simmering stage. Over-stirring agitates the oats and causes them to release too much starch, which creates that gluey texture. A gentle, occasional stir is all that’s needed.
Mushroom And Truffle Parmesan Oatmeal
Make this luxurious Mushroom and Truffle Parmesan Oatmeal for a savory dinner. An easy, creamy, and elegant meal ready in 40 minutes. Get the recipe now!
Ingredients
For the Ingredients
-
1 tablespoon olive oil
-
1 small shallot (finely minced)
-
2 cloves garlic (minced)
-
250 g mixed mushrooms (cremini, shiitake, or oyster work well, sliced)
-
150 g steel-cut oats
-
750 ml vegetable or chicken broth (warmed)
-
60 g freshly grated Parmesan cheese (plus more for serving)
-
2 teaspoons truffle oil (or more to taste)
-
2 tablespoons fresh parsley (chopped)
-
salt and freshly ground black pepper (to taste)
Instructions
-
Start by heating the olive oil in your saucepan or Dutch oven over medium heat. Add the finely minced shallot and cook for about 3-4 minutes, until it becomes soft and translucent. You’ll notice a sweet, fragrant aroma starting to bloom. Now, stir in the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn, as burnt garlic can turn bitter.01
-
Increase the heat to medium-high and add all of your sliced mushrooms. Here’s the key: don’t crowd the pan and resist the urge to stir them constantly! Let them sit and sear for a few minutes at a time before giving them a toss. You’re looking for a deep golden-brown color on many of the pieces. This process should take about 7-8 minutes total. Season them with a good pinch of salt and pepper partway through cooking.02
-
Push the mushrooms to the side of the pan, creating a little well in the center. Add the steel-cut oats to this well. Toast them for 1-2 minutes, stirring constantly. You’ll hear a faint nutty aroma and the oats might make a slight popping sound. This toasting step deepens their flavor and helps them stay distinct and chewy in the final dish.03
-
Now, slowly pour in your warmed broth. It will sizzle and steam dramatically—that’s a good sign! Stir everything together, scraping up any browned bits from the bottom of the pan (that’s pure flavor!). Bring the mixture to a lively simmer, then immediately reduce the heat to low and cover the pot with a lid.04
-
Let the oatmeal cook gently for 20-25 minutes. I recommend stirring it just once, halfway through, to prevent any sticking on the bottom. You’re looking for the oats to be tender but still pleasantly chewy, and for the liquid to be mostly absorbed, creating a creamy consistency. If it looks too dry before the oats are cooked, add a splash more warm broth or water.05
-
Once the oats are cooked, take the pot off the heat. Stir in the majority of your grated Parmesan, saving a little for garnish. The residual heat will melt it into a lovely, creamy sauce. Now, drizzle in the truffle oil and most of the chopped parsley. Stir gently to combine. This is your moment to taste and adjust—does it need more salt? More pepper? Another few drops of that magical truffle essence? Make it perfect for you.06
-
To serve, ladle the creamy oatmeal into warm bowls. Top with the remaining Parmesan and a final sprinkle of fresh parsley for a pop of color and freshness. I like to add one last grind of black pepper over the top—it really makes the flavors sing.07
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