Measure wine and set aside to breathe. Gather a bowl for the mushrooms to rest in, a large skillet, a large sauce pan, a ladle, and a wooden spoon.

Use a soft brush to remove any visible dirt from your mushrooms. Slice or coarsely chop mushrooms. Saute the mushrooms with a pinch of salt in the large skillet over medium high heat.

While mushrooms are beginning to warm pour your liquids into the large sauce pan and warm them over medium low heat. The liquids should be warmed through but not cooking in the sauce pan.

When the mushrooms have begun to soften stir in the minced rosemary and whole sage leaves (these will be removed later). Continue to saute the mushrooms until they have become tender and brown. Once fully cooked, transfer the mushrooms to a bowl and set a side.

Using the same skillet - toast the oats over medium high heat, stirring constantly, until they have become richer in color and smell "oaty".

Begin adding the warmed liquid to the toasted oats in ½ cup increments. Stir constantly and allow the oats to absorb each ladleful before adding the next.

Continue stirring and adding liquid until all the liquid has been incorporated and the oats are creamy and al dente (they have a little bit of a chewy texture). This step takes 20 - 25 minutes.

Following the final ladleful of liquid return the mushrooms to the pan (remove the sage leaves) and stir in the minced garlic and a pinch or two of cracked black pepper.

Serve hot from the skillet or transfer to the serving vessel of your choosing.