Italian style savoury oatmeal with wild mushrooms, leeks and bacon
It's time for some savoury Italian oats to end Oat Week in style! Oats do such a great job in this recipe of providing a low GI starch as a base for some hearty autumnal Italian flavours. You won't believe that this is oatmeal!
4cupsmixed mushroomsthrow in a mixture of what you have: shitake, reishi, chestnut, button, enoki, portobello, etc.
3slicesorganic baconchopped
2leeks finely chopped
2clovesgarlicminced
1/2tspchili flakesor more if you like it really spicy![/fusion_builder_column]
Second step
2cupsoatmeal
4cups1000ml of stock (chicken or veg - I usually use 1 cube of stock per 2 cups of water)
Third step
1Tbspolive oil
1cloveminced raw garlic
2Tbspparmesan cheesegrated
2Tbspfresh thymefinely chopped (1 tsp dry if you don't have fresh)
Sea salt and fresh cracked black pepper to taste
Instructions
Heat half of the oil in a large pot. Fry the mushrooms until golden - about 5 mins. Take mushrooms out of pot and set aside. In the same pot, now place your bacon and fry until browned, add then add the remaining half of the oil, along with the leeks, garlic, and chili flakes and fry until soft.
Add the following to the pot, bring to a boil, and then simmer for 20-25 minutes until a thick consistency is reached