Savory Oatmeal

From Shape magazine A wonderful savory way to start the day. I used a cube of vegetable bouillon to add to the water. I did not have smoked Gouda but used parmesan and it was delicious! There are lots of other savory oatmeals in the article in Shape.

2 cups water (1 cup water if using old-fashioned oats)
1 cup steel-cut oatmeal (or rolled old-fashioned oats)
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced
2 cloves garlic, minced
6 to 8 ounces crimini mushrooms, sliced
3 to 5 sprigs fresh thyme
1/2 cup finely grated smoked gouda
Flaky sea salt to taste
Cracked black pepper to taste
2 to 3 sprigs fresh thyme leaves, for garnish

Directions:
1. Bring water to a boil in a pot. Pour in oatmeal, reduce heat to a simmer, and cover. Cook for 25 to 30 minutes, until oats have reached desired tenderness.
2. Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3 to 5 minutes. Add mushrooms and thyme sprigs and saute until mushrooms turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add 1 teaspoon oil at a time.) Remove thyme sprigs.
3. When oatmeal finishes cooking, remove from heat and fold in gouda. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to taste. Garnish with fresh thyme leaves.

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