Mushroom Crumble with Oatmeal
by Editorial Staff
An original, budgetary and very tasty dish that is perfect for a lean table – mushroom crumble with oatmeal. It is absolutely amazing how interesting the taste of the usual oatmeal and mushrooms becomes if they are prepared using the same technology by which crumbles are prepared. Champignons are fried with onions and then baked under an oatmeal “cap” – the result is very curious! Such a crumble with oatmeal and mushrooms turns out to be juicy, satisfying, it is prepared quickly enough and incredibly simple!
Ingredients
- Oatmeal flakes – 140 g (1.5 cups of 200 ml)
- Vegetable oil – 2-3 tbsp
- Dried dill – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Champignons – 540 g
- Onions – 120 g
- Wheat flour – 20 g
- Water – 100 ml
- Salt – 1/2 teaspoon
- Ground black pepper – on the tip of a knife
- Vegetable oil (for frying) – 1-2 tbsp
Directions
- Prepare the food you need. I use small, long-boiled oatmeal. If you have large oatmeal, chop it finely with a knife. Such an unusual oat crumble with mushrooms cooks quickly enough, so it is best to turn on the oven in advance to warm up to a temperature of 180 degrees.
- Wash the mushrooms, freshen the cut on the stem of each mushroom and remove the darkened areas. Cut the mushrooms into thin slices.
- Peel the onion and cut it into small cubes.
Heat vegetable oil in a skillet and add chopped onion. While stirring, fry the onion over medium heat for about 2-3 minutes, until soft and translucent. - Add chopped champignons. Increase the heat to the maximum and, stirring constantly, fry the mushrooms for about 2-3 minutes, until the released juice completely evaporates and a light ruddy color. Add salt and black pepper, stir.
- Pour the flour into a small bowl or glass. Stir constantly, pour in 100 ml of water. The gradual addition of water will make it possible to obtain a homogeneous mixture, without lumps.
- Pour the flour and water mixture into the pan and stir. While stirring, cook over low heat for about 1 minute. As soon as the mushroom mass thickens, remove the pan from the heat.
- Combine the oatmeal, salt, black pepper and dried dill in a separate bowl. Stir. Pour in vegetable oil and mix thoroughly again so that all flakes are saturated with vegetable oil.
- Put the mushroom mass into a baking dish and smooth. Place the oatmeal on top and smooth out gently.
- Send the mold to the oven, preheated to 180 degrees, for about 20-25 minutes. The top layer of oatmeal should brown appetizingly.
- Flavored oat crumble with mushrooms is ready. Serve it to the table, sprinkle with chopped herbs if desired.
Enjoy your meal!
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