Yes, I'm back on the savory oatmeal bandwagon again. Last time, I made a fairly simple preparation with some parmesan cheese on top. This time, I decided to amp up the flavors a little bit, and go even a little further into savory land with mushrooms.
This could be made with chicken stock, but I decided to use one of my pantry staples, instead - Better than Bouillon. It's a thick paste