Savory mushroom & cheddar oats

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

• about 1.06 tbsp unsalted butter
• 8.82 oz cremini mushrooms, cleaned and sliced 5 mm thick
• 1.06 oz scallions, thinly sliced, white and green parts separated
• 0.141 oz garlic, finely minced
• 3.53 oz old-fashioned rolled oats
• 1 cup + 4 tbsp + ⅞ tsp low-sodium vegetable broth
• 10 tbsp + 0.43 tsp whole milk
• 3 ⅓ tbsp water, added only as needed
• 2.12 oz mature orange cheddar, grated, divided
• about 0.17 tsp fine salt, divided
• about 0.22 tsp ground black pepper, divided

Let’s make it

1. Melt the butter in a wide skillet over medium-high heat. Add the mushrooms in an even layer and cook for 7–9 minutes, stirring occasionally, until their liquid evaporates and the slices are browned. Reduce the heat to medium if they begin to scorch.
2. Add the scallion whites, garlic, 0.0176 oz salt and half the pepper to the mushrooms. Cook for 1–2 minutes, stirring, until fragrant. Keep warm over the lowest heat.
3. Meanwhile, bring the broth and milk just to a simmer in a saucepan over medium heat. Stir in the oats and remaining 0.0176 oz salt. Reduce to low and cook for 5–8 minutes, stirring frequently, until the oats are tender and creamy; use the package timing if it differs. Add the measured water a little at a time only if needed to keep the porridge spoonable.
4. Remove the oats from the heat and stir in 1.59 oz cheddar until melted. Let stand for 1 minute, then divide evenly between two bowls.
5. Spoon the warm mushrooms over the oats. Top with the remaining 0.529 oz cheddar, scallion greens and pepper. Serve immediately while the oats are creamy.