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Description
Oatmeal with mushroom and kale, is a game-changer in the breakfast world. This savory twist on a classic dish not only offers a nutritious start to your day but also introduces exciting flavors to your palate.
Ingredients
- 1 cup low-sodium vegetable broth
- 1/2 cup old-fashioned rolled oats
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons olive oil
- 1 small shallot, thinly sliced into rounds
- 5 Monterey Mushrooms®, sliced (Whites or Baby Bellas)*
- 1 1/2 cups kale, stemmed, roughly chopped
- 1 green onion, thinly sliced, for garnish
- Chili crisp, for serving, optional
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
Instructions
- Bring broth to a boil in small saucepan over medium-high heat. Stir in oats, and reduce heat to medium-low. Simmer, stirring occasionally, until oats are tender, about 4 to 5 minutes. Remove from heat. Transfer to serving bowl.
- Meanwhile, heat oil in medium saucepan over medium-high heat. Add mushrooms and cook, stirring occasionally, until light golden-brown, about 3 to 5 minutes. Stir in shallots, and cook until tender, about 2 to 3 minutes. Add kale, and cook until just tender, about 1 to 2 minutes. Season with salt and pepper, to taste.
- Top oatmeal with mushroom mixture. Garnish with green onions. Drizzle with chili crisp and serve.
- Serve and enjoy.
Notes
Feel free to experiment and add your own personal touch to this recipe. You can sprinkle some grated Parmesan cheese on top, drizzle a little balsamic glaze, or even top it with a poached egg for some extra protein. The possibilities are endless, so let your imagination run wild!
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