In a 12 in non-stick Pan, add 1 oz of olive oil and heat over medium-high heat.

Working in batches if needed, add mushrooms to the same pan and sauté until golden brown, then set aside.

Lower the heat to medium-low and add the quartered Shallots and allow them to brown on the cut sides, then add the fresh thyme, stir and carefully remove all from the pan.

Add another 1 oz of olive oil and the Quaker Steel Cut Oats, salt, and pepper to the pan. Stir and coat the oats in the flavorful oil (30-45 sec).

Slowly add 3/4 cup of the stock/broth to the oats and stir until the oats absorb the liquid (1 minute), then add another 3/4 cup, continuously stirring.

Slowly add liquid until the oats have absorbed all of it and have a creamy texture (30-45 min).

Lower the heat, and fold in mushrooms, Shallots, thyme, lemon zest, and lemon juice.

Take the pan off the heat, optionally fold in the 1/2 tbsp of butter, and add cheese and chive to garnish.

Serve family style and enjoy.