Savory Oatmeal with Dried Porcini Mushrooms and Soft-Cooked Egg

Chickadee

Sue

3 cups water

1 cup steel-cut oats

¼ ounce dried porcini mushrooms, rinsed and chopped fine

¼ teaspoon table salt

1 cup beef broth

2 teaspoons Worcestershire sauce

2 teaspoons sherry vinegar

2 tablespoons unsalted butter

3 scallions, white and green parts separated and sliced thin, divided

1 garlic clove, minced

4 large eggs, soft-cooked

subheading: BEFORE YOU BEGIN:

After chopping, you should have 2 tablespoons of porcini. The oatmeal thickens as it cools; thin with boiling water for a looser consistency. For a vegetarian version, substitute vegetable broth or water for the beef broth and soy sauce for the Worcestershire sauce.

Directions at copymethat.com

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