Comforting Maitake "Oat-sotto"
Comforting Maitake "Oat-sotto" (with Quaker Quick Cook Oatmeal)
Servings: 4 to 6 people
Preparation time: 15 mins
Cook time: 25 mins
For the Oat-sotto
- 400g Quaker Quick Cook Oatmeal
- 10 cups water
- 4 tbsp Parmigiano-Reggiano
For the Mushroom mixture
- 200g Maitake mushrooms, finely chopped
- 1 Green bell pepper (capsicum); roasted, skinned and cubed
- 1 Yellow bell pepper (capsicum); roasted, skinned and cubed
- 1 Scotch bonnet pepper (or jalapeno), finely chopped
- 1 Yellow onion, finely minced
- 4 Garlic cloves, finely minced
- 1 tbsp smoked Paprika
- 2 tbsp dried Sage
- 2 tbsp dried Thyme
- 4-5 tbsp Olive oil
- Kosher salt and black pepper to taste
For Bell pepper aioli (optional)
- Peeled skins of Green and Yellow bell pepper
- 2 Garlic cloves, minced
- 1/2 tsp chilli pepper flakes
- Small zest of lemon
- 1 tsp Olive oil
- 1/2 tsp salt
1. Bring water to boil in a pot then pour in the oatmeal with a dash of salt.
2. Reduce to medium heat and cook oatmeal for about 5 minutes, with occasional stirring.
3. After the oatmeal is cooked, simmer before folding in Parmigiano-Reggiano and stirring well for a minute. Cover the pot.
4. Heat 1 tablespoon of oil in a skillet over low heat. Add half the minced garlic and brown them for about 2 minutes before setting aside.
5. With the remaining oil, add the leftover garlic, minced onions and Scotch bonnet and sauté for 4 to 5 minutes until onions are translucent.
6. Release the mushrooms into the mixture, while adding the paprika, sage and thyme. Combine well on medium heat for about 10 mins.
7. Finally, pour the mixture into the "Oat-sotto", stirring well on low heat for another 2 minutes. Add salt and pepper to taste.
8. Remove the pot from heat and rest for about a minute before serving warm with garlic flakes.
9. For the bell pepper aioli, combine all the required ingredients well before applying a teaspoon of it into each "Oat-sotto" serving.
Note: I love cooking this "Oat-sotto" as a healthier alternative to Arborio, especially when it is during the wetter months in Singapore - perfect for our festive celebrations. One can even throw in maple-smoked bacon or sautéed garlic shrimp to replace the mushrooms for a hearthier meal!
