5-1/2 cups vegetable stock (chicken or beef stock may also be used)
2 tablespoons unsalted butter
1 leek (white and light green part only), halved lengthwise then cut crosswise into thin slices
1/2 teaspoon kosher salt
12 ounces mushrooms (I used 8 ounces button mushrooms + 4 ounces “gourmet mushroom blend”)
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon ground dried sage
1/4 cup dry white wine
1 cup steel cut Irish oatmeal (not the quick-cooking kind)
1/4 cup grated Parmesan cheese, plus extra for garnish
2 tablespoons chopped fresh parsley, for garnish
In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.
Meanwhile, melt butter in a large high-sided skillet over medium-high heat. Add leek and salt; cook 2 minutes, stirring frequently. Add mushrooms, garlic, thyme and sage; 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. You do NOT need to stand and stir constantly, but you should stir frequently. The oats should take about 25 minutes to cook (taste to make sure they are tender).
To finish, vigorously stir in 1/4 cup cheese. Serve in warm bowls garnished with parsley and extra cheese.