Savory Mushroom and Spinach Oatmeal Bowl

Finely dice 1 medium shallot and mince 2 garlic cloves. Clean and slice 8 oz of mixed mushrooms into 1/4-inch pieces.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced shallot and cook for 2-3 minutes until translucent.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the sliced mushrooms and 1 tablespoon of fresh thyme to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-6 minutes until mushrooms are golden and have released their moisture.

Transfer 2/3 of the mushroom mixture to a plate, leaving 1/3 in the pan.

Add 2 cups of vegetable broth and 1 cup of water to the pan with the remaining mushrooms. Bring to a boil.

Stir in 1 cup of steel-cut oats and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until oats are tender but still have some bite.

While the oats cook, poach 3 eggs in simmering water for 3-4 minutes for runny yolks.

When the oats are almost done, stir in 3 cups of fresh spinach and cook until wilted, about 1-2 minutes.

Fold in 1/4 cup of the grated parmesan cheese, reserving the rest for topping.

Divide the oatmeal between three bowls. Top each with a portion of the reserved mushrooms, a poached egg, remaining parmesan cheese, a sprinkle of red pepper flakes, and microgreens.

Drizzle each bowl with the remaining 1 tablespoon of olive oil divided among the servings.