Savory Millet Porridge with Mushrooms

Ingredients

• 120 g cooked millet
• 250 ml plant-based milk (cashew or any preferred plant drink)
• 100 ml Vegetable broth
• 3 spring onions
• 200 g mushrooms (e.g., button mushrooms)
• 2 sprigs fresh thyme
• 1 tbsp Olive Oil
• a pinch nutmeg
• Salt
• Pepper
• 2 tbsp chopped fresh parsley

Instructions

1. 1.

   Wash the millet and simmer according to package instructions over medium heat for about 7–10 minutes until it absorbs liquid. Then add 100 ml plant milk and keep the cooked millet warm on low heat.

2. 2.

   Slice spring onions into thin rings. Clean mushrooms and slice them. Heat olive oil in a pan, add the onions and sauté for 2–3 minutes over medium heat until translucent. Add the mushrooms and thyme, season with salt and pepper, and cook for another 2 minutes.

3. 3.

   Deglaze the mushroom-onion mixture with vegetable broth. Add the remaining plant milk and simmer gently for 5 minutes to reduce slightly. Season the sauce with salt, pepper, and grated nutmeg.

4. 4.

   Add the mushroom-onion mixture to the warm millet and top with chopped parsley.