3 tablespoons neutral oil, divided
1 peeled and diced yellow onion
2 cups rolled oats
5 cups of water or vegetable stock, divided into
1 pound mixed mushrooms, sliced or torn depending on variety
1 bunch of curly kale, leaves torn into bite-sized pieces and stems discarded.
4 sprigs of fresh oregano, or 1 tsp of dried oregano
"Salt and pepper"
Heat 2 tbsp oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 10–15 minutes until well-browned. Add the oregano sprigs and cook for 1—2 minutes more. Season with salt and pepper to taste.
Pour in 1 cup of water and add the kale in an even layer on top of the mushrooms. Season the kale liberally with salt and pepper. Cover, reduce the heat to low, and simmer for 5 minutes until the kale is tender. Remove the cover and toss everything together. Discard the oregano stems. To taste and season to your preference. Turn off the heat and cover the mushrooms and kale to keep them warm.
While the mushrooms are cooking, make the oats. Heat the remaining 1 tablespoon of neutral oil in a large pot. Add the onion and cook for 6–8 minutes until it begins to soften.
Add the oats and toss to combine. Season them with salt and pepper.
Pour in the water and bring it to a boil. Reduce the heat to medium-low and simmer the oats for 10–15 minutes, stirring occasionally, until the oats are thick and creamy. Taste and season with salt and pepper. If you like, add a pat of plant-based butter or a splash of plant-based cream in at the end for an even creamier oatmeal.
Spoon the savoury oats into shallow bowls and pile the mushrooms and kale on top. Drizzle with extra virgin olive oil and sprinkle a few oregano leaves on top, if you like. Enjoy!
