Paleo Polish Breakfast Bowl: Kielbasa & Creamy Mushroom Sauce
A flavorful polish breakfast perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Dairy-free (as coconut milk is used instead of regular milk) - Gluten-free (no gluten ingredients are present in this recipe) - Nut-free (no nuts are included in the recipe)
Ingredients
- 4 oz kielbasa sausage, sliced
- 1 cup cremini mushrooms, sliced
- 1/2 cup coconut milk
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a pan over medium heat. Add the kielbasa slices and cook until browned on all sides. Remove from pan and set aside. In the same pan, add the sliced cremini mushrooms and cook until they release their moisture and become tender. Stir in the garlic powder, salt, and pepper to taste. Gradually pour in the coconut milk, stirring constantly to create a creamy sauce. Return the kielbasa to the pan and gently warm through. Serve hot, garnished with fresh parsley.
Chef’s Insight
The smokiness of the kielbasa complements the earthy flavors of the mushrooms in this dish, creating a well-rounded breakfast experience.
Notes
Adjust the garlic powder, salt, and pepper according to your personal taste preference.