Savory Mushroom Oatmeal

Start your mushroom broth

Place dried mushrooms in a heat safe bowl. Add 2.5 cups boiling water. Set aside.

Start your crispy mushrooms

To a large frying pan over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. Once butter has melted, add mushrooms and mix. Cook for about 7-10 minutes until golden and starting to crisp. Add salt and pepper and cook for 1 more minute and remove from pan. While your mushrooms cook start your oats.

Make your oats

While your mushrooms cook, make your oats. To a small pot, add 1 tbsp oil and warm over medium high heat. Once warm add 1 tsp ginger and the diced white ends of the green onions. Cook for 1 minute. Add the mushroom broth and 1/2 tsp salt and bring to a boil (depending on what dried mushrooms you use, you may need to chop the hydrated mushrooms into smaller chunks at this point). Add oats in and cook for 7-10 minutes stirring frequently and aggressively to turn the oats into a porridge like consistency.

Once cooked through remove from heat and add 1/2 cup grated pecorino, 3-4 dashes Maggi (or msg or soy sauce if you don't have Maggi). Season with salt to taste.

Serve

Once everything is almost ready fry your eggs in the same pan you cooked your mushrooms in. Add a splash more oil and crank to high heat and crack 2 eggs into the pan and cook for. 2-3 minutes just until the whites are set.

Serve oats in a bowl topped with your fried egg, crispy mushrooms, diced green ends of the green onions and chili crisp.