– 80 g oat grains
– 1 small white or yellow onion minced
– 1 garlic clove minced
– 1 small red bell pepper seeded and minced
– 340 g fresh mushrooms minced
– ½ cup dry white wine
– 1 can of crushed tomatoes
– 3 tbsps. fresh rosemary
– oregano and flat leaf parsley mixed and minced
– sea salt to taste
– pepper to taste
– Grana Padano to taste grated
– fresh lemon wedges
– EVO to taste
Fill a pot with abundant salted water and cook the oat grains for ab. 45 minutes. Once cooked, drain and set the oat aside to cool. Meanwhile, heat up a little EVO in a large saucepan or Dutch oven and sauté the onion, garlic and red bell pepper over medium-high heat, until onion has softened and slightly browned. Then, add in mushrooms and continue to cook until the mushrooms have given off most of their liquid and become very soft. At this point, pour in the white wine and cook until reduced.
Finally, add in tomatoes and oat grains to the mushroom mixture, stir well to combine and heat through. Continue to cook for few minutes more. If the oats seem too thick, add in a little water or broth to find the consistency you like. Add salt and pepper to taste and stir in the herbs.
Serve hot with a dusting of Grana Padano, a drizzle of EVO and a squeeze of fresh lemon juice.