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1
Melt butter in skillet on medium. Add onion, 1/4 teaspoon thyme, 1/4 teaspoon salt, and pinch of pepper. Cook until light caramel in color.
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2
Deglaze pan with 1/3 cup sherry and cook until the liquid's completely cooked out. Remove from skillet and set aside.
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3
Melt second tablespoon butter and add mushrooms, 1/4 teaspoon thyme, 1/4 teaspoon salt, and 1 pinch pepper. Cook until lightly browned. Deglaze with 1/3 cup sherry and cook until dry.
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4
Turn non-stick saucepan to medium. Add oats to dry pan and cook, stirring frequently, until it toasts and smells nutty. Remove from pan and set aside.
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5
Put stock in the same saucepan. Add tomato paste, umami powder, thyme, rosemary, salt & pepper. Cook on low heat just until it comes to simmer. Add toasted oats and cook, uncovered at a low simmer until cooked through and done (15-20 minutes). If making ahead, stop here and refrigerate vegetables separately from oatmeal.
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6
To assemble: If refrigerated, microwave both components separately until hot. Stir onions and mushrooms into oatmeal. For two servings, divide and top with goat cheese and pea shoots. For four, divide into four bowls, top each with a poached egg, goat cheese, and pea shoots.
