Savory Parmesan & Mushroom Oats

Velvety steel-cut oats simmered in savory low sodium chicken broth, crowned with crispy roasted cremini mushrooms, fresh herbs, and a sprinkle of Parmesan. A comforting yet elevated spoonable bite, perfect for brunch.

Made with:

0144 - Gold Label Low Sodium Chicken Base

Alternative products:

0844 - Gold Label Low Sodium Vegetable Base 9530 - Gold Label Mushroom Base

What You'll Need

Qty	Ingredient
1 T.	Gold Label Low Sodium Chicken Base
1½ - 2 qt.	Water
2 cups	Steel Cut Oats
1½ lb.	Cremini Mushrooms, cleaned & quartered
2 oz.	Olive Oil
TT	Black Pepper
½ cup	Parmesan Cheese, shredded
½ cup	Parsley, Italian Flatleaf, chopped

PREPARATION

In a skillet over medium-high heat, add oil.
Add the mushrooms, stirring occasionally, until they are crispy. Be sure not to crowd the pan. Cook in batches if necessary. Set aside and keep warm.
Add the oats, water and Low Sodium Chicken Base to a large pot and bring to a boil.
Reduce the heat and simmer, stirring occasionally, for 15 to 20 minutes, or until the oats are thick and creamy but still have a slight bite. Season to taste with black pepper.
Keep warm until service.
To assemble: Portion 2 oz. of oatmeal into a small bowl or use a tasting spoon.
Top with a couple of the roasted mushroom pieces.
Garnish with parmesan cheese and parsley.