Savory Mushroom Parmesan Oatmeal with Soft Egg and Chili Oil

Why You’ll Love This Recipe

• Comforting and savory: creamy oats meet meaty mushrooms and nutty Parmesan.
• Weeknight-easy: 30 minutes, one pan for oats, and a small pot for eggs.
• Balanced and satisfying: protein from eggs and cheese, fiber from oats and mushrooms.
• Customizable: dial the heat with chili oil and swap in your favorite broth.

Grocery List

• Produce: Cremini mushrooms, small shallot, garlic, scallions
• Dairy: Unsalted butter, whole milk, Parmesan cheese
• Pantry: Old-fashioned rolled oats, low-sodium broth, olive oil, soy sauce or tamari, chili oil, kosher salt, black pepper, dried thyme (optional)

Full Ingredients

For the Savory Oatmeal

• 2 tbsp (28 g) unsalted butter
• 1 tbsp (15 ml) extra-virgin olive oil
• 8 oz (225 g) cremini or baby bella mushrooms, sliced 1/4 inch
• 1 small shallot, minced (about 2 tbsp)
• 1 garlic clove, minced
• 1/4 tsp dried thyme or 1/2 tsp fresh chopped thyme (optional)
• 1 tsp (5 ml) soy sauce or tamari
• 1 cup (90 g) old-fashioned rolled oats
• 2 cups (480 ml) low-sodium vegetable or chicken broth
• 3/4 cup (180 ml) whole milk
• 1/4 cup (20 g) finely grated Parmesan cheese, plus more for serving
• 1/2 tsp kosher salt, divided, plus more to taste
• 1/4 tsp freshly ground black pepper

For the Eggs and Garnishes

• 2 large eggs
• Ice water for shocking eggs
• 2 scallions, thinly sliced
• 1 to 2 tbsp chili oil (to taste)
• Extra grated Parmesan and freshly ground black pepper, for serving

Step-by-Step Instructions

Step 1: Prep and heat water

Fill a small saucepan with 2 quarts (2 liters) of water and bring to a boil over high heat, then reduce to maintain a gentle simmer at 195°F (90°C). While the water heats, slice the mushrooms, mince the shallot and garlic, and thinly slice the scallions. Measure all remaining ingredients so you can cook smoothly.

Step 2: Brown the mushrooms

In a medium saucepan or Dutch oven (at least 3-quart capacity), melt the butter with the olive oil over medium-high heat. Add the mushrooms and 1/4 tsp kosher salt. Cook, stirring only occasionally, until deeply browned and their moisture evaporates, 6 to 8 minutes. Stir in the shallot, garlic, thyme (if using), and soy sauce; cook 1 minute until fragrant. Scoop out 1/4 cup of the mushrooms and reserve for topping.

Step 3: Toast oats and simmer until creamy

Stir the oats into the pot with the remaining mushrooms and cook 1 minute to lightly toast. Pour in the broth and milk, scraping up any browned bits. Bring just to a boil, then immediately reduce the heat to maintain a gentle simmer around 185–195°F (85–90°C). Cook, stirring frequently, until the oats are creamy and tender, 8 to 10 minutes. If the mixture gets too thick before the oats are soft, splash in a bit more broth or hot water.

Step 4: Soft-cook the eggs (jammy centers)

While the oats simmer, use a slotted spoon to gently lower the eggs into the 195°F (90°C) water. Cook for exactly 7 minutes for jammy yolks. Transfer eggs to an ice-water bath for 1 minute to stop the cooking, then peel carefully under a thin stream of running water.

Step 5: Finish the oatmeal

Remove the oatmeal from the heat. Stir in the Parmesan and black pepper along with the remaining 1/4 tsp kosher salt (or to taste). Let the oatmeal stand 1 minute to thicken slightly. Adjust seasoning with more salt or pepper as needed. If it thickens too much, loosen with a splash of hot broth or water.

Step 6: Assemble and serve

Spoon the oatmeal into two warm bowls. Top each with some of the reserved mushrooms. Halve the eggs and place on top. Shower with scallions and a little extra Parmesan. Drizzle 1 to 2 teaspoons chili oil per bowl (or more to taste). Serve hot and enjoy the silky oats, savory mushrooms, and jammy egg together in each bite.

Pro Tips

• Simmer, do not boil: Keeping the oats around 185–195°F prevents scorching and gives a creamier texture.
• Stir often: Frequent stirring releases starch for extra creaminess and keeps oats from sticking.
• Browning matters: Let mushrooms sear undisturbed to develop deep flavor before adding aromatics.
• Cheese last: Fold Parmesan off heat so it melts smoothly without becoming greasy.
• Egg timing: A precise 7 minutes at 195°F yields custardy, jammy yolks perfect for stirring in.

Variations

• Steel-Cut Swap: Use 1 cup (160 g) steel-cut oats, 4 cups (960 ml) broth, and 1 cup (240 ml) milk; simmer 25–30 minutes.
• Miso-Umami Boost: Reduce soy to 1/2 tsp and whisk in 1 tbsp white miso off heat with the Parmesan.
• Greens or Protein: Stir in 2 cups baby spinach at the end, and top with crispy bacon or sautéed tofu cubes.

Storage & Make-Ahead

Refrigerate oatmeal (without eggs or fresh scallions) in an airtight container up to 4 days. Reheat gently on the stovetop with a splash of broth or milk, stirring until creamy again. Soft-cooked eggs can be made up to 3 days ahead; store unpeeled in the fridge and warm in hot tap water for 2 minutes before serving. Add scallions and chili oil just before eating.

Nutrition (per serving)

Approximate values: 590 calories; 21 g protein; 38 g carbohydrates; 39 g fat; 6 g fiber; 900 mg sodium. Values will vary based on exact ingredients and chili oil amount.