1
["First, prep the vegetables: wash and dry the spinach, and make sure the shiitakes are clean. Then, stem the mushrooms and slice the caps into ~1/4"" thick slices.", "Put the oats in a small pot with 2/3 cup water, a tiny pinch of salt, and freshly ground pepper to taste. Set the pot over medium heat and let it come to a boil while you start the mushrooms.", "Melt the butter in a nonstick skillet over medium heat. When it's hot, add the mushrooms and saute until they begin to soften, 3-4 minutes. Keep an eye on the oats while you do this: when they boil, give them a stir and turn them down to a simmer.", "Add the soy sauce to the softening mushrooms and stir to make sure all the slices get coated. Turn the heat down to medium-low and cook the mushrooms for another minute, then add the spinach. You're watching the oats, right? Stir them occasionally to make sure they don't stick to the bottom.", "Saute the spinach and mushrooms until the spinach is just wilted. Use the spinach and the liquid it releases to deglaze the pan a bit-get all the soy sauce that cooked onto the pan, onto your greens, for easier cleaning and maximum deliciousness. When the spinach has barely wilted, turn the heat off under the veggies and check the oatmeal. If it needs another minute, the veggies can just wait for it, but it should be basically done. Scoop the oats into a bowl, top with the spinach and mushrooms, and squeeze a little lemon juice over the top to brighten it up."]
