Fast Action

So two days into my Lenten fast and I'm already getting innovative, last night I had failed to plan what I was going to eat, and of course I know that failing to plan equals planning to fail; but I had laid in a decent stock of supplies appropriate for my new meat free diet.

I have some frozen vegetable lasagnes, cauliflower cheese grills (I really like these!) mushrooms leeks onions and of course a good stock of rice, pasta, couscous and all sorts.   I had also bought myself some oats to make some flapjacks when I get a chance.   Having had a late lunch it was a bit late when I realised that I needed to get myself something and I had little inclination to spend much time. I looked at what I had and started wondering ~~~~~ wondering about mushroom porridge!

The oats were left on the work surface next to the mushrooms and sort of thought, if Heston can do snail porridge why not mushroom porridge!   At first I thought I was going mad but the more I thought about it the better I thought the idea, a little research and I came up with this recipe from The Food Medic

SAVOURY LEEK AND MUSHROOM PORRIDGE

Serves: 1 Prep Time: 5 minutes Cooking Time: 5 minutes

Ingredients

·         40g of porridge oats

·         175-200ml of water or milk*

·         1 free range egg

·         handful of kale, washed

·         handful of mushrooms, sliced

·         1/2 leek, sliced

·         30g of feta (optional)

·         ½ teaspoon dried thyme

·         Pinch of salt and pepper

·         Splash of olive oil or 1/2 TBSP of butter

Instructions

1.      Fry the mushrooms and the leek in olive oil or butter in a small frying pan over medium heat for 5 minutes until soft. Season with salt and pepper and set aside.

2.     Place the oats and the milk or water in a pan over a medium heat. Add a tiny pinch of salt and stir with a wooden spoon. Bring to a steady simmer for 3-5 minutes, stirring every so often to prevent it from cooking too quickly.

3.     Reduce the heat and crack the egg into the oats, stirring until combined. Add the kale, mushrooms, leek, and thyme, and continue to cook for 2-3 minutes.  If you like your porridge runnier, simply add a splash more milk or water until you’ve got the consistency you like.

4.     Spoon the mixture into a bowl and crumble feta on top if using. Serve immediately.

Well I actually used half and half milk and water, cheddar instead of feta and I didn't have any Kale or anything to use instead, I still went ahead and gave it a whirl.

I'm not at all sure that it was a total success, indeed I don't think I will be repeating the exercise I felt it lacked piquancy and could have benefited from more contrast in texture, but I'm glad I tried.   I will be looking forward to a mushroom pasta tonight and leek risotto tomorrow. Maybe I'm missing some of the point and shouldn't really be enjoying my fast ~ after all it is meant to be sacrificial.