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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup(s) rolled oats |
1/2 cup(s) beef broth |
1/2 cup(s) water |
1/4 teaspoon(s) garlic salt or to taste |
1/8 teaspoon(s) ginger powder or about 1/4 tsp fresh grated |
4 whole(s) large button mushrooms |
1 tablespoon(s) low sodium soy sauce reserve 1/2 tablespoon for garnish |
1 whole(s) green onions |
1/2 tablespoon(s) cooking oil |
2 tablespoon(s) water |
Directions:
1. Clean, and quarter mushrooms (or slice, or however you like them).
2. Slice green onion (whites and green). Set aside.
3. Heat oil over medium heat and sauté mushrooms about 7-10 minutes until moisture releases and they are lightly browned. Add soy sauce to mushrooms and reduce the soy sauce until no liquid remains. Add green onions and add enough water to coat the bottom of the pan. This allows you to de-glaze the pan and steam the green onion. Cook until liquid is nearly gone.
4. When oats are done cooking, combine with remaining ingredients. Top with a small amount soy sauce if desired.
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