Creamy Irish Oats

2 cups of Steel cut oats
1Tbsp Olive Oil
1 sprig of thyme
1 shallot, finely minced
1 cup of wild mushrooms, chopped
1 clove of garlic, finely minced
6 cups Reduced sodium chicken broth
1/4 cup of dry white wine
1 cup shredded 2% Cheddar cheese

Heat 2 TBSP olive oil over medium high heat in a medium sauce pot. Add the mushrooms and saute for 2 minutes. Add the shallots and garlic and cook for another minute. Add the oats and gently toast them in the pan with the shallots and garlic for about 45 seconds. Add the white wine and cook for 2 minutes until the alcohol has evaporated. Add in the chicken stock a little at a time and stir to incorporate. As the oats absorb the stock, add more and continue cooking until creamy and cooked through, about fifteen minutes. Add in the cheese and stir to incorporate. Remove from heat. Adjust the seasoning with salt and pepper and divide amongst four bowls.

Serves 10 approx 1cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MRS243.