This Sausage and Mushroom Oatmeal transforms humble oats into a deeply satisfying savory dinner. It’s a creamy, one-pot porridge loaded with Italian sausage, earthy mushrooms, and thyme. Perfect for a cozy weeknight, this recipe is a comforting game-changer.
Love Sausage and Mushroom Oatmeal? So do we! If you're into Savory Oatmeal or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Sausage and Mushroom Oatmeal
- Flavor bomb: Savory sausage, earthy mushrooms, and thyme create a rich umami profile.
- Versatile & forgiving: Easily adapt with plant-based sausage or different mushrooms.
- One-pot wonder: Everything cooks in one pot for maximum flavor and minimal cleanup.
- Nourishing comfort: Hearty, creamy oats provide a satisfying, fiber-rich meal.
Ingredients & Tools
- 1 tbsp olive oil
- 250 g Italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 200 g cremini mushrooms, sliced
- 150 g rolled oats (old-fashioned, not instant)
- 750 ml chicken or vegetable broth
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 50 g grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A medium-sized Dutch oven or heavy-bottomed pot with a lid, a wooden spoon, and a sharp knife for prepping.
Notes: Use a flavorful broth for savory depth. Don’t skip the Parmesan—it adds a salty, nutty finish.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 24 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. I prefer Italian sausage for its fennel and herb notes, but a good breakfast sausage works beautifully too. If using links, just squeeze the meat out of the casing—it’s easier than it sounds!
- Don’t rush the mushroom sauté. Let those mushrooms get a nice golden-brown color. This step builds a ton of flavor as their natural sugars caramelize, giving the whole dish a deeper, earthier taste.
- Rolled oats are non-negotiable. You really want old-fashioned rolled oats for their texture and cooking time. Steel-cut will take too long, and instant oats will turn to mush. The rolled variety gives you that perfect, creamy-yet-chewy bite.
- Grate your own Parmesan. I know, it’s an extra step, but pre-grated cheese often contains anti-caking agents that can make your oatmeal a little grainy. Freshly grated Parmesan melts into a silky, luxurious finish.
How to Make Sausage and Mushroom Oatmeal
Step 1: Heat the olive oil in your Dutch oven or pot over medium-high heat. Add the sausage meat, breaking it up with your wooden spoon. Cook for about 5-7 minutes, until it’s nicely browned and cooked through. You’ll notice those delicious browned bits forming on the bottom of the pot—that’s pure flavor gold. Use a slotted spoon to remove the sausage to a plate, leaving the rendered fat behind.
Step 2: Reduce the heat to medium and add the diced onion to the same pot. Sauté for about 3-4 minutes until it becomes soft and translucent. Now, add the minced garlic and stir for just 30 seconds until it’s fragrant—be careful not to let it burn, or it’ll turn bitter.
Step 3: Toss in the sliced mushrooms and thyme. A little salt at this stage helps the mushrooms release their liquid. Cook, stirring occasionally, for 6-8 minutes. You’re waiting for the mushrooms to shrink down, become tender, and develop a beautiful golden-brown color. The aroma at this stage is just incredible.
Step 4: Add the rolled oats to the pot. Stir them around for a minute or two, toasting them in the residual fat and mushroom juices. This quick toast gives the oats a lovely nutty flavor and helps them stay distinct and chewy in the final dish instead of turning to paste.
Step 5: Pour in the broth and return the cooked sausage to the pot. Give everything a good stir, scraping up all those browned bits from the bottom. Bring the mixture to a lively simmer, then immediately reduce the heat to low and cover the pot with a lid.
Step 6: Let the oatmeal simmer gently for 12-15 minutes. Don’t peek too often—you want to trap that steam to cook the oats evenly. You’ll know it’s done when the oats are tender and the mixture has thickened to a creamy porridge consistency.
Step 7: Turn off the heat and stir in the grated Parmesan cheese. Taste and season generously with black pepper and more salt if needed. The Parmesan adds a wonderful saltiness, so always taste before adding extra salt. Let it sit for a couple of minutes off the heat—it will thicken up just a bit more.
Step 8: Ladle the savory oatmeal into bowls. Finish with an extra sprinkle of Parmesan and some fresh parsley if you like. Serve it immediately while it’s hot and wonderfully creamy. The texture is just dreamy.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container up to 3 days.
- Freezer: Not recommended—texture becomes watery and grainy after thawing.
- Reviving: Reheat gently with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery, acidic bite of the salad cuts through the richness of the oatmeal beautifully, creating a perfect balance on the plate.
- Garlic-rubbed sourdough toast — A crunchy, chewy piece of toast is ideal for scooping up every last bit of the creamy oatmeal from the bowl. It’s textural heaven.
- Roasted cherry tomatoes — Their burst of sweet, tangy juice provides a lovely contrast to the savory, earthy flavors in the main dish.
Drinks
- A light-bodied red wine like Pinot Noir — The wine’s bright red fruit and earthy notes mirror the flavors in the oatmeal without overpowering them.
- A crisp, hoppy IPA — The bitterness from the hops cleanses the palate between bites of the rich, savory porridge, making each spoonful taste fresh.
- Sparkling water with a lemon wedge — Sometimes you just need something clean and effervescent to reset your taste buds, and this does the job perfectly.
Something Sweet
- Dark chocolate and orange biscotti — The bitter chocolate and bright citrus are a fantastic, sophisticated follow-up to the hearty, savory meal.
- Warm apple crumble with vanilla ice cream — You can’t go wrong with this classic. The warm, spiced apples and cold cream are the ultimate comfort dessert.
- Lemon sorbet — It’s incredibly refreshing and palate-cleansing, a light and zesty way to end a rich meal on a high note.
Top Mistakes to Avoid
- Mistake: Using instant or quick-cook oats. They absorb liquid too quickly and lack the texture needed for a savory porridge. You’ll end up with a gluey, mushy consistency instead of distinct, creamy oats.
- Mistake: Skipping the step of toasting the
Sausage And Mushroom Oatmeal
Make this easy Sausage and Mushroom Oatmeal for a savory, one-pot dinner. Creamy oats with Italian sausage and earthy mushrooms. Get the recipe now!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
250 g Italian sausage (casings removed)
-
1 medium yellow onion (finely diced)
-
2 cloves garlic (minced)
-
200 g cremini mushrooms (sliced)
-
150 g rolled oats (old-fashioned, not instant)
-
750 ml chicken or vegetable broth
-
1 tsp fresh thyme leaves (or ½ tsp dried)
-
50 g grated Parmesan cheese (plus more for serving)
-
Salt and black pepper (to taste)
-
Fresh parsley (for garnish (optional))
Instructions
-
Heat the olive oil in your Dutch oven or pot over medium-high heat. Add the sausage meat, breaking it up with your wooden spoon. Cook for about 5-7 minutes, until it’s nicely browned and cooked through. You’ll notice those delicious browned bits forming on the bottom of the pot—that’s pure flavor gold. Use a slotted spoon to remove the sausage to a plate, leaving the rendered fat behind.01
-
Reduce the heat to medium and add the diced onion to the same pot. Sauté for about 3-4 minutes until it becomes soft and translucent. Now, add the minced garlic and stir for just 30 seconds until it’s fragrant—be careful not to let it burn, or it’ll turn bitter.02
-
Toss in the sliced mushrooms and thyme. A little salt at this stage helps the mushrooms release their liquid. Cook, stirring occasionally, for 6-8 minutes. You’re waiting for the mushrooms to shrink down, become tender, and develop a beautiful golden-brown color. The aroma at this stage is just incredible.03
-
Add the rolled oats to the pot. Stir them around for a minute or two, toasting them in the residual fat and mushroom juices. This quick toast gives the oats a lovely nutty flavor and helps them stay distinct and chewy in the final dish instead of turning to paste.04
-
Pour in the broth and return the cooked sausage to the pot. Give everything a good stir, scraping up all those browned bits from the bottom. Bring the mixture to a lively simmer, then immediately reduce the heat to low and cover the pot with a lid.05
-
Let the oatmeal simmer gently for 12-15 minutes. Don’t peek too often—you want to trap that steam to cook the oats evenly. You’ll know it’s done when the oats are tender and the mixture has thickened to a creamy porridge consistency.06
-
Turn off the heat and stir in the grated Parmesan cheese. Taste and season generously with black pepper and more salt if needed. The Parmesan adds a wonderful saltiness, so always taste before adding extra salt. Let it sit for a couple of minutes off the heat—it will thicken up just a bit more.07
-
Ladle the savory oatmeal into bowls. Finish with an extra sprinkle of Parmesan and some fresh parsley if you like. Serve it immediately while it’s hot and wonderfully creamy. The texture is just dreamy.08
Not what you're looking for?
