Oats aren't just for breakfast anymore!
In a small pan, bring the water to a simmer over medium-high heat. Add the oats and 1/4 tsp. salt. Cover the pan, reduce the heat to medium-low, and simmer gently, stirring occasionally, until the oats are tender, 20 to 25 minutes.
Meanwhile, prepare the toppings: In a blender, puree 1/3 cup tarragon and 1/4 cup oil until smooth. In a large skillet, heat the remaining 3 tbsp. oil over medium-high. Add the mushrooms and cook, stirring occasionally, until golden brown, 3 to 5 minutes. Season with salt and pepper.
Stir 1/4 cup Parmesan and the butter into the oatmeal; season. Transfer the oatmeal to a bowl. Top with the mushrooms and shaved Parmesan. Drizzle with 1 tbsp. of the tarragon oil and sprinkle with crushed red pepper. Garnish with more tarragon leaves.
Note: For the most concentrated flavor, make sure you cook the mushrooms until they’re nice and brown.
Incredibly simple recipe & fantastic taste. My husband loved it ~ I use oat milk however I’ve used almond milk as well. I have changed it up with a basil pesto & pine nut topping a good helping of Parmesan instead of the tarragon.
