Tarragon and mushroom oats

This tasty savoury dish from doctor and healthy eating expert, Dr Rupy, could be eaten for breakfast lunch or supper. Mushrooms are a great source of fibre, protein and antioxidants.
  • Prep time:
    5 minutes
  • Cooking time:
    15 minutes
  • Serves:


Sauté the red onion in oil and butter with seasoning for a few minutes.

Add the nuts and seeds and cook for another minute.

Pile in the mushrooms and cook for 3-4 minutes, then add the sun-dried tomatoes, vinegar and oats, stirring for 2 more minutes before pouring in 120ml boiling water.

Simmer for a few minutes, covered.

Throw in the fresh tarragon, peas and rocket and cover for another minute, until cooked.

Stir together, season well, and serve with grated Parmesan.


The UK and Ireland Mushrooms Producers has partnered with Dr Rupy to inspire the nation to cook new and flavourful food that highlights the versatility of mushrooms in recipes. For inspiration on how to use tasty mushrooms in an array of meals, head to @madewithmushrooms on Instagram to see the latest creations.


1/2 red onion, sliced

2 tablespoons olive oil

1 tablespoon butter

30g chopped hazelnuts

1 teaspoon nigella seeds

160g chestnut mushrooms, diced

30g sundried tomatoes, chopped

1 tablespoon balsamic vinegar

90g oats

10g fresh tarragon, chopped

100g frozen peas (thawed)

60g rocket leaves

120ml boiling water (plus extra if needed)

10g Parmesan cheese, grated

Salt and freshly ground black pepper, to season

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