A girl recommends spicy oatmeal with mushrooms and eggs.
The girl suggests spicy oatmeal. The mushrooms can be dried. The eggs need to be fresh. Old-fashioned rolled oats work very well. Fresh mushrooms are also an option. You can prepare in advance (a couple of days, for example): mushroom broth and marinated mushrooms. For this, you will need:
– 1/4 cup white wine vinegar
– 1/4 cup water
– 1/2 teaspoon fine salt
– 1/2 teaspoon granulated sugar
– 1/2 cup (2 ounces) fresh mushrooms, such as oyster, lion’s mane, or cremini, trimmed if necessary, separated into pieces or thinly sliced.
For the mushroom broth:
– 1/2 ounce dried mushrooms, preferably a mix, chopped or torn into pieces
– 1 small sprig of fresh rosemary or 1/2 teaspoon dried rosemary
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– 2 cups boiling water, plus more as needed
For the oatmeal and eggs:
– 1 tablespoon plus 2 teaspoons olive oil
– 1 tablespoon unsalted butter
– 1 cup old-fashioned rolled oats
– Fine salt
– 1 tablespoon white (shiro) miso, plus more to taste
– 2 cups (2 ounces) young spinach
– 1/4 cup water (optional)
– 1/4 cup (1 ounce) shredded or grated asiago cheese, plus more as needed
– 2 large eggs
Step 1: Prepare the quick pickled mushrooms: In a small saucepan over high heat, combine the vinegar, water, salt, and sugar, and bring to a boil, stirring to dissolve the sugar. Add the fresh mushrooms and reduce the heat to medium. Simmer for 2 minutes. Remove from heat and let cool for 20 minutes or refrigerate until needed.
Step 2: Prepare the mushroom broth: In a medium-sized heatproof bowl, combine the mushrooms, rosemary, onion powder, and garlic powder, and pour boiling water over them.
Step 3: Prepare the oatmeal and eggs: In a 3-quart saucepan or heavy-bottomed pot with a lid over medium heat, heat 1 tablespoon of oil and melt the butter. Once the butter starts to sizzle, add the oatmeal and a pinch of salt. Cook, stirring constantly, until the mixture is fragrant and nutty, about 2–3 minutes.
Step 4: If you used a sprig of rosemary in the mushroom broth, remove the stem. Add the mushroom broth with the mushrooms and cook, stirring and scraping any browned bits from the bottom of the pot, until the oats are tender and cooked but still soupy, about 2–3 minutes.
Step 5: Reduce the heat to medium and add the miso, stirring until everything is combined. Add the young spinach and cook, stirring constantly, until it wilts and the oats thicken but do not dry out, about 2 minutes. Taste and adjust with more miso or salt if desired. If the bottom of the pot seems dry, stir in water to combine everything.
Step 6: Add the cheese, stirring until it is half melted, then make two wells in the oatmeal. Add 1 teaspoon of oil to each well, then crack an egg into each well. Cover the pot with a lid and cook until the egg whites are opaque, about 2–3 minutes, or until the eggs are cooked to your liking.
Step 7: Remove from heat and divide evenly between two bowls. Garnish with more cheese if desired and pepper, and serve warm, with pickled mushrooms as a side.
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