These savory steel cut oats with mushrooms and thyme are a great alternative to risotto. They are easy to make, very filling, and packed with tons of nutrients. They are also high in protein and can be served as a side or main dish. The creamy savory steel cut oats pair perfectly with mushrooms, and the fresh thyme adds a wonderful fresh flavor to the dish.

I always have some fresh thyme in my fridge. I love adding it to soups, stews, and salads. My husband is from Armenia and he taught me that in Armenia they make thyme tea. It’s so delicious! Just place a few sprigs of thyme into a teacup, pour hot water over it, let it steep for a few minutes, and enjoy.

I usually buy fresh thyme at a grocery store and keep it in the fridge. The great part about thyme is that it stays fresh for a long time. When I see that it starts to dry out, I take it out of the fridge and let it dry completely and then transfer it to a jar. It still tastes wonderful when it’s dried.

I am also planning to get a thyme plant for my balcony in spring. I had one a few years ago but it didn’t survive when I brought it inside in the fall. I am hoping to have a better luck this time.

Although these savory steel cut oats are absolutely delicious, you can’t really expect much from them in terms of presentation. So to make it look a little bit better, I sauteed some mushrooms and placed them on top of the oats.

It doesn’t affect the taste, so if all you care about is a satisfying meal, you don’t need to add more mushrooms. However, if you are cooking it for a crowd and want to make it more appealing, this is an idea to consider. Either way, don’t skip the fresh thyme.

If you love mushrooms as much as I do, check out this Vegan Mushroom Goulash, this Mushroom Quinoa Minestrone Soup, or this Goat Cheese and Mushroom Crostini.

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