Ingredients 3 ¼ cups vegetable stock, divided

5 tablespoons Kerrygold

Unsalted Butter

,divided

1 cup steel cut oats

1 medium onion, diced

8 ounces mushrooms, thinly sliced

2 cloves garlic, minced

½ teaspoon kosher salt

½ teaspoon ground black pepper

2 ounces grated Parmesan cheese

2 tablespoons chopped fresh chives, plus extra for garnish

Instructions:

  1. Bring 3 cups of stock to a boil in a medium saucepan.
  2. While the broth is heating, melt 2 tablespoons of Kerrygold Unsalted Butter in a large skillet over medium heat. Add the oats to the skillet, stir to coat with butter and toast for two minutes, stirring occasionally. Scrape oats into boiling broth. Cover saucepan, reduce heat to medium low and cook for 22-27 minutes or until oats are tender and creamy, stirring occasionally.
  3. While the oats are cooking, melt remaining 3 tablespoons butter over medium heat in the same skillet used to toast the oats. Add onions and saute for 5 minutes.
  4. Add mushrooms, garlic, salt and pepper to the skillet and continue to cook for 10 minutes or until the mushrooms are golden brown, stirring occasionally.
  5. Deglaze the skillet with the remaining ¼ cup stock, scraping up any browned bits on the bottom.
  6. Return cooked oats to the skillet. Add grated cheese and chives and stir to combine. Serve immediately with additional chopped fresh chives, if desired.

Recipe by Garnish with Lemon.