Avena Con Champiñones/Oats With Mushrooms

• 1 cup whole oat groats, uncooked
• 2 tablespoons olive oil, plus more to garnish
• 1 small white or yellow onion, minced
• 1 clove garlic, minced
• 1 small red bell pepper, seeded and minced
• 2 1/2 cups fresh mushrooms, minced and/or chopped (see note above)
• 1/2 cup dry white wine
• 1 15-ounce can crushed tomatoes
• 3 tablespoons minced mix of fresh rosemary, thyme, oregano, and flat leaf parsley, plus more for garnish if you like
• sea salt and pepper
• parmesan cheese
• fresh lemon wedges

1. In a saucepan, bring the oats, 2 cups of water, and a fat pinch of salt to a boil. Cover and bring to very low simmer. Cook for about 45 minutes or until the oats are tender but still firm.
2. Once the oats are cooked, heat oilve oil in a large saute pan or dutch oven. Over medium-high heat, saute onions, garlic, and red bell pepper until soft and slightly browned.
3. Add in mushrooms and continue to cook until the mushrooms have given off most of their liquid and become very soft.
4. Add in the white wine and cook until it is mostly cooked off.
5. Add the tomatoes and the oats to the mushroom mixture and stir well to combine and heat through. Continue to cook for a few minutes more. If the oats seem too thick, add in a little water or stock to find the consistency you like (I like mine on the thick side).
6. Add in salt and pepper to taste. Stir in the herbs.
7. Serve piping hot with a dusting of parmesan, a drizzle of olive oil, a squeeze of fresh lemon juice, and/or some fresh herbs.

olive oil, white, clove garlic, red bell pepper, fresh mushrooms, white wine, tomatoes, rosemary, salt, parmesan cheese, lemon wedges

Taken from food52.com/recipes/3144-avena-con-champinones-oats-with-mushrooms (may not work)