Oyster Mushrooms with Orzo, Kale, and Salmon
These oyster mushrooms with orzo, kale, and salmon is the perfect thing to make for a hearty, healthy, and quick weeknight dinner!
You can substitute (or even remove all together) any protein for the salmon. You could try turkey breast, pork tenderloin, trout, chicken thighs, etc. Just sear it until it’s just cooked through, then break it up into chunks and add it in at the end.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Yield4 servings
- 1 tablespoon (14g) butter
- 1/2 lb (225g) salmon fillets (skin on or off as per your preference)
- 1 tablespoon (15ml) vegetable oil or lard
- 1/2 lb (225g) oyster mushrooms, chopped
- 1 onion, chopped
- 1 cup (115g) orzo pasta
- 2 cloves garlic, minced
- 1 bunch kale, de-stemmed and chopped
- 5 cups water
- 1 chicken or vegetable bouillon cube
- Kosher salt
- Black pepper
Melt the butter in a large, deep skillet or pot over medium high heat.
Add the salmon fillet(s) and sear on both sides until just barely done.
Remove to a plate for the time being.
Add the oil to the same skillet and then add the oyster mushrooms, onions, and the orzo.
Cook until everything begins to brown, about 10 minutes.
Add the garlic and kale and cook for 3 more minutes.
Add the water and bouillon cube (or chicken stock), bring to a boil, then reduce to a strong simmer.
Keep cooking over medium heat, letting the liquid reduce. Keep slowly reducing the heat as the liquid reduces to avoid sticking and scorching. Stir often.
Cook until the liquid has turned into a clinging sauce and the orzo is nice and tender.
Break the salmon into chunks and stir into the orzo.
Spoon onto plates to serve, Enjoy!