Original Author by: Goldilocks Bear
Revised by: Aaron Leung Serving 4
Ingredients: Preparing the oats: -1 cups of organic steel cut oats (I use Bob’s Red Mill Organic Quick cooking steel cut oats) -Soaking oats overnight: 1.5 cups of Organic vegetable broth -1 pinch of Turmeric (to give the oats some color) For the Sauce: -1 cup of organic beef broth -1/2 tbsp of mushroom bullion -a pinch of salt -1 tbsp of cornstarch or flour For the mushrooms and Meat: -1/4 cup of minced meat: (organic chopped bacon, chicken, pork or beef. Aaron prefers minced chicken) -1/4 cup baby bella mushroom -diced -1/4 cup shiitake mushroom -diced -1 tbsp of butter (or your favorite cooking oil) -A pinch of salt For the poach eggs: -4 organic eggs -2 tbsp of white vinegar -a pinch of salt For cooking the porridge: -Creme Fraiche: about 2 tbsp -1 tbsp of truffle oil -shredded organic sharp cheddar cheese or cheese of your preference Optional: -a dash of truffle oil (optional) -a few sprinkle chia seed (optional) -1/2 cups of croutons - crushed (optional) -Sriracha hot sauce (optional)
Directions: 1. Preparing the oats: Soak organic oats overnight with organic vegetable broth. Add a pinch of turmeric into the oats to yield vibrant color into the oats. 2. Cooking the chopped meat: In a pan with medium heat, put butter in pan and cook the chopped meat of your choice. Set aside cooked meat for later use. Leave oil in pan for use of sautéing the mushroom. 3. Sautéing the mushroom: Using the same pan, add a tbsp of butter and cook the shiitake mushroom and baby bella mushroom until tender. Season the mushrooms with salt to taste. Set aside the cooked mushroom. 4. Poaching the eggs: Boil water in a pot. Once water is boiled, add a few pinches of salt and the white distilled vinegar. Stir the water to create circular motion. Crack each egg into a small bowl and gently pour it into the water in motion. Cook the eggs until they are not wobbly. Set poached eggs aside for later use. 5. Making the porridge: Pour the overnight soaked oats along with its liquid into a pot along with an additional 1/2 cup of organic vegetable broth. Turn stove to high heat. Once oats come to a boil, turn the heat down to medium-low and stir. Add 1 tbsp of chicken/beef/pork bullion into the porridge. Keep stirring until desired texture is reached. Turn stove down to simmer. Add about half the shiitake mushrooms, half the baby belle mushrooms, half the cooked meat and creme fraise. Stir continuously until all ingredients are well mixed. Remove pot from heat. Close lid and let porridge rest for at least 1 minute. 6. Cooking the sauce: In a saucepan, boil the organic vegetable broth with bullion of your choice (chicken/beef/pork/mushroom) and a pinch of salt. When broth comes to a boil, mix in the organic corn starch to thicken the sauce. Stir to mix. Turn off heat and set aside. 7. Scoop a generous portion of porridge onto a bowl. Decorate the remaining mushrooms and bacon around the porridge. Add the poached egg on top of the porridge. Drizzle the sauce around the porridge. Drizzle a few drops of truffle oil onto the porridge. Sprinkle shredded cheese on top of the porridge. 8. Eat it with Sriracha hot sauce for an additional kick.