Parmesan Oatmeal with Mushrooms

01Method

1. 1

   Finely dice the onion and sauté in the clarified butter until softened.

2. 2

   Slice the mushrooms and add them to the pan, continuing to sauté.

3. 3

   Once the onion is soft, stir in the cumin and oregano and mix everything together well.

4. 4

   Pour in the water and coconut milk, add the rolled oats, and cook over low heat, stirring occasionally, for about 12–15 minutes, until the oats have absorbed all the liquid.

5. 5

   Season with salt and stir in the grated parmesan.

6. 6

   Just before serving, slice the mushrooms and pan-fry them until golden brown.

7. 7

   Spoon the oatmeal into bowls, top with shaved parmesan, the sautéed mushrooms, and fresh herbs, then finish with a scattering of pink peppercorns.