Oyster Mushroom Blend

Recipe Revisit from December 6, 2012

I picked up 4 containers of oyster mushrooms tonight. I LOVE when I catch them on sale! This lovely and colorful skillet of veggies was the perfect compliment to my Bacon-Wrapped Chicken Tenderloins.  
(The meal ended with my Cocoa Delight Bites. I made them again in honor of Bruce Hereford, who told me I might want to consider a "disclaimer" on the recipe - since Cocoa Delight Bites were so addicting! He confessed to eating maybe 7 a day.....)

Here's a photo of the ingredients for my oyster mushroom blend.
 Have you picked up the Harvest Sensations Organic Kale Salad? It's kale with shredded carrot and purple cabbage - EASY.

 I simmered the kale blend in a big skillet, in chicken stock.  I cut all the oyster mushrooms off the clump that they grow out of, and threw them into the skillet. Yes, I used all 4 containers of mushrooms!

 I added a diced red pepper last so that it wouldn't overcook. I seasoned it with a little smoked paprika, turmeric, sea salt, and freshly ground black pepper.

The kale is known to be good for your lungs. The mushrooms are so packed with vitamins and nutrients that they are known to lower cholesterol levels. They are known to inhibit tumor growth and have anti-cancer properties. This side dish was a powerhouse for good health and strength AND tasted great with the bacon-wrapped chicken tenderloins.