1 package baby portobello ‘shrooms, stems cut off & halved
1 small onion, sliced
1 small potato, cubed
1 can chickpeas, rinsed & drained
1/2 cup oatmeal
2 cubes beef bullion (or veggie bullion to make this a veggie recipe)
about a stick of butter’s volume of Colombian queso blanco, cut into little cubes
6 cloves garlic, sliced
3 tbsp crushed red pepper
6 tbsp soy sauce
4 tbsp olive oil
4 oz. chili-garlic sauce
red kimchi to taste
Heat up the olive oil. Sauté mushrooms, garlic, onion, chili sauce in a sauce pan or soup pot for 5-7 minutes over medium heat. Add soy sauce, potato & chickpeas. Your eyes should water if you stick your face over the pot at this point — even if you’re me. Sauté another 10 minutes, or until ‘shrooms have lost a fair amount of their water. Pour in three cups of water, bring to a boil. Add bullion and oatmeal. Let boil for a couple minutes, then reduce to a simmer. Add cheese (Colombian queso blanco is different from the Mexican kind; it doesn’t really melt. You could experiment with other cheeses like paneer, I suppose). Simmer 20-40 minutes.
Serve piping hot, topped with cold red kimchi to taste & hold on to your tenders. Pairs well with dense brown bread and hoppy beer. Serves 4, if they’re intrepid capsaicin masochists.