I feel like a stalker when it comes to the Pressure Cooking Today website. I check it almost every day . . and if I miss a few updates, I panic because I know I’ve missed good stuff.
The other day I looked and there was a recipe for Savory Mushroom Thyme Oatmeal. It sounded good but the picture made it look amazing . . like . . what can I fix for dinner TONIGHT that will go with this? It was funny because I had bought smoked gouda that morning because it goes in my Hatch chile mac & cheese so I had it on hand. I keep mushrooms because I so often need them and if I don’t have them, I have to make a trip to town. If I have them and they’re about to go bad, I just saute them and add them to gravy or something but I’m rarely without mushrooms in the house. I had baby portobello instead of the recommended crimini, but they were fine.
We always have steel cut oats in the house so I had everything I needed to make this recipe.
Dinner
Vince thought it was risotto til I told him it was oatmeal. I liked it much better than I like risotto. The oatmeal makes it chewy, the smoked cheese and mushroom make it yummy.
There’s a suggestion at the end that instead of browning the mushrooms in a separate pot, brown them in the beginning in the pressure cooker and take them out so as to mess up only one pot. That’s how I did it.
This is a recipe I’ll be fixing over and over.
Rebecca in SoCal says
I “clipped” that recipe! I didn’t mention risotto to John because he doesn’t like rice. I’m going to tell him of your recommendation. Even though I don’t care much for mushrooms, this looks like a really good dish.
Heyes Helen says
Are those Brussel sprouts? My father always said that they had to be “frosted” to lose the bitter taste. For me they were always a winter vegetable.
Libby in TN says
Criminis are baby Portobellos.