1/4 cup grated Parmesan cheese (or any hard cheese), plus extra for garnish
5 1/2 cups vegetable stock
2 tablespoons unsalted butter
1 leek (white and light green part only), halved lengthwise then cut crosswise into thin slices
1/2 teaspoon salt
2 garlic cloves, minced
1 cup mushrooms, chopped
1 teaspoon fresh or dry herbs (such as thyme, rosemary, sage etc.)
1/4 cup dry white wine (optional)
2 tablespoons chopped fresh parsley, for garnish
PREPARATION
In medium pad with lid, heat vegetable stock over medium heat until simmering, then reduce heat to low and keep covered
Meanwhile, melt butter in a large high-sided pan over medium-high heat. Add leek and salt; cook for 2 minutes, stirring frequently. Add garlic, mushrooms, herbs; cook 7 to 8 minutes or until mushrooms are very deeply browned, stirring frequently. Add wine, cook 1 minute, stirring constantly
Reduce heat to medium. Add oatmeal; cook 1 minute, stirring constantly. Add 2 ladles of hot stock, cook until oats have absorbed almost all of the liquid. From this point, you’ll just continue adding stock, 1 ladle at a time, and stirring frequently
The oats should take about 25 minutes to cook (taste to make sure they are tender). You should have enough stock (be sure to keep the lid on it when you’re not using it, so it doesn’t evaporate!), but if you run out before the oats are tender, just add some water
To finish, vigorously stir in 1/4 cup cheese. Serve warm and garnished with herbs and extra cheese
