Savory Oatmeal with Mushrooms

Instructions

1. Sauté the mushrooms
   Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add mushrooms and cook without stirring for 2-3 minutes until they begin to brown. Stir and continue cooking until golden and crisp around the edges, about 5 minutes total. Season with salt and pepper. Transfer to a plate and set aside.
2. Prepare the aromatics
   In the same skillet, add the remaining tablespoon of olive oil. Add shallots and cook until translucent, about 2 minutes. Add garlic and thyme, cook for another 30 seconds until fragrant.
3. Cook the oatmeal
   Add the rolled oats to the skillet and stir to coat with the aromatics. Pour in the broth and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until the oats are tender and have absorbed most of the liquid, about 8-10 minutes.
4. Add umami flavors
   Stir in the soy sauce and Parmesan cheese. The oatmeal should have a creamy, risotto-like consistency. If it's too thick, add a splash more broth.
5. Prepare eggs (optional)
   While the oatmeal cooks, you can fry or poach two eggs to top your savory oatmeal. For fried eggs, cook in a non-stick pan until whites are set but yolks are still runny.
6. Assemble and serve
   Divide the oatmeal between two bowls. Top with the sautéed mushrooms, fried or poached egg if using, and sprinkle with fresh chives. Add additional black pepper to taste and serve immediately.