Truffled Oats with Roasted Mushrooms

• In a medium stockpot place all ingredients and bring to a simmer. Simmer on low for 2-4 hours until reduced roughly in half.
• Then strain and discard solids and reduce liquid to one quart.
• If you over reduce just add water to make up difference. Freeze any leftovers.

• In a medium saucepan over medium high heat add shallots and garlic, sauté until translucent 2-4 minutes.
• Add oats and mushroom stock bring to a simmer and cook for 20 to 30 minutes uncovered or until liquid is almost absorbed.
• Stir in truffle paste a pinch of salt and Toma cheese.

• Preheat oven to 375°F.
• In a large bowl toss mushrooms with oil. Spread evenly on a sheet pan and sprinkle with salt.
• Roast 20-30 mins, stirring every 5 mins, until just about overdone (deep golden brown).

On a warm plate, scoop a dollop of the Truffled Oats. The garnish with roasted mushrooms, pine nuts, crumbled toasted rye bread and chopped chervil. Serve with a glass of Zephyr!