In a saucepan, bring the oats, 2 cups of water, and a fat pinch of salt to a boil. Cover and bring to very low simmer. Cook for about 45 minutes or until the oats are tender but still firm.

Once the oats are cooked, heat oilve oil in a large sauté pan or dutch oven. Over medium-high heat, sauté onions, garlic, and red bell pepper until soft and slightly browned.

Add in mushrooms and continue to cook until the mushrooms have given off most of their liquid and become very soft.

Add in the white wine and cook until it is mostly cooked off.

Add the tomatoes and the oats to the mushroom mixture and stir well to combine and heat through. Continue to cook for a few minutes more. If the oats seem too thick, add in a little water or stock to find the consistency you like (I like mine on the thick side).

Add in salt and pepper to taste. Stir in the herbs.

Serve piping hot with a dusting of parmesan, a drizzle of olive oil, a squeeze of fresh lemon juice, and/or some fresh herbs.