OATS

GARLICKY MUSHROOMS WITH ONIONS AND THYME ON OAT MASH

There’s no requirement to use just the one variety of mushroom if you prefer a more sophisticated, rich and earthy flavour. Toss in a few toasted chopped hazelnuts for textural pleasure. The flavours in this dish may be gutsy and uncompromising, but the finish is undeniably light.

PREPARATION TIME: 20 minutes | COOKING TIME: 20 minutes | SERVES: 6

3 cups (750 ml/26 fl oz) water

1½ cups (240 g/8½ oz) steel-cut oats

about ¼ cup (60 ml/2 fl oz) olive oil

2 medium onions, finely sliced

5 garlic cloves, crushed

about 450 g (1 lb) crimini mushrooms, sliced

5 thyme sprigs (or tarragon, dill or chervil)

½ cup (60 g/2¼ oz) finely grated smoked cheese (gouda or cheddar)

sea salt flakes and freshly ground pepper

thyme (or tarragon) leaves

Bring the water to the boil in a large pot over medium–high heat. Add the oats, reduce the heat and simmer, covered, and cook for about 20 minutes or until the oats are tender.

Meanwhile, heat the oil in frying pan over medium heat, add the onions and garlic, and cook for 3–5 minutes. Add the mushrooms and thyme sprigs, and cook about 5 minutes or until the mushrooms turn golden brown. Drizzle in a little more oil if necessary to stop the mushrooms from drying out. Take off the heat and remove the thyme sprigs.

Stir the cheese through the cooked oats, mixing well and seasoning with salt and a little pepper if necessary. Spoon large dollops in each serving dish and top with the mushroom mixture. Garnish with thyme leaves.

TIPS In place of smoked cheese you might prefer mozzarella, goat’s cheese or parmesan.

Rolled or old-fashioned oats can be used instead of steel-cut oats. They cook faster than steel-cut oats, absorb more liquid and form a soft thick mixture. Steel-cut oats are coarser, smaller and tougher than your ordinary rolled oats. They look almost like rice that’s been cut into pieces, take longer to cook and have a nutty, chewy texture.