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Savory Oats with Bacon, Mushrooms, Fried Egg
Forbidden black rice with oats, bacon mushrooms and a fried egg.
Anthony Quintano / TODAY
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    • 1 teaspoon olive oil
    • ½ cup heritage bacon, diced
    • 1 shallot, finely diced
    • ½ pound mixed wild mushrooms
    • 1 teaspoon good white wine vinegar
    • 2 cups steel-cut Irish oats, soaked in water overnight in a warm place
    • 4 cups water, heated
    • ½ cup finely grated Irish cheddar cheese
    • 2 tablespoons Irish butter
    • 2 tablespoons coarsely chopped fresh parsley
    • Salt
    • Freshly ground black pepper
    • 1 egg


  1. After soaking the oats, strain and discard the water.
  2. Warm the olive oil in a large heavy-bottomed pot over medium heat and add the bacon. Sauté until golden brown. Add the shallots and mushrooms and sauté until the shallots are translucent, about 2 minutes. Add the vinegar, cook for 30 seconds.
  3. Add 1 tablespoon of butter and cook about 2 minutes. The mushrooms should be moist and there should still be a little liquid in the bottom of the pot.
  4. Toss in the oats, then a ladle-full of the water and stir with a rubber spatula. As the oats absorb the liquid, add in a bit more just as you would to make a risotto, stirring the whole time. Stirring helps the starch in the oats come together and lends a nice creamy texture to the risotto.
  5. Once the oats are fully cooked through, about 15-20 minutes, fold in the cheese and then the rest of the butter. Adjust the seasoning as needed. Serve with a fried egg, if you like, and a sprinkling of parsley.