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Garlicky mushroom and pea porridge

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March 2021 Issue

A savoury porridge for the dinner plate.

When I first discovered this idea of savoury porridge, I was hesitant. After all, porridge is meant to be sweet and fruity, right? But this recipe has firmly converted me. I like to make it with fresh veg (I also use green beans when they’re in season), but you could do it with dried ingredients to make it last longer. Adding dried herbs makes it even tastier.

Prep time: 2min
Cook time: 15min
Serves: One
Cost: $1.50

½ cup oats
Handful of peas (or chopped green beans)
Handful of sliced mushrooms(can use fresh or dried)
1 tsp thyme
Garlic clove (or ½ tsp garlic powder)
Big pinch of salt and pepper
1 cup water

Heat a bit of oil in your pot, then add the thyme and garlic. Once they’re wonderfully aromatic, add the peas and mushrooms to brown a little.

Finally, add the oats, water and salt, then pop on the lid for optimal cooking. When the oats are soft and all the liquid is absorbed, take it off the heat and eat.

Another great thing about this recipe is that it’s plastic and waste-free. All the dried ingredients can be bought from a bulk store and the veges bought loose.