PIOPPINO MUSHROOM SALAD WITH PICKLED RED ONION AND SOFT BOILED EGG

by with No Comment Pioppino

At Gratitude Garden Farm, we love crafting recipes that celebrate the beauty of simple, fresh ingredients. This Pioppino Mushroom Salad with Pickled Red Onion and Soft-Boiled Egg is a perfect harmony of flavors and textures—earthy, nutty Pioppino mushrooms, tangy pickled onions, and a creamy, soft-boiled egg come together to create a dish that’s as nourishing as it is elegant.

Whether you’re looking for a light lunch, a refreshing side, or a stunning salad to impress guests, this recipe offers the perfect balance of protein, healthy fats, and vibrant farm-fresh produce. It’s a celebration of what the earth provides—grown with care and served with love.

Let’s get cooking!

Ingredients:             

  • 2 Cups Arugula or Watercress
  • 2 Cups Pioppino mushrooms
  • 4 Eggs, soft boiled 
  • 1-2 Tablespoons pickled red onions or chopped green onions, green portions only
  • Olive oil
  • Touch of your best wine vinegar
  • Salt and red pepper flakes

Instructions:

  1. Preheat your oven to 350 degrees. 
  2. Place mushrooms in a large bowl and drizzle a bit of olive oil over them.  Add a pinch of red pepper flakes.  Toss the mushrooms in the bowl until completely coated in the oil and then place on a baking sheet.
  3. Roast the mushrooms for around 20 minutes, then turn them and roast another 10 minutes or so.  Remove from the oven and allow to cool slightly, about 5 minutes.
  4. Place mushrooms in a bowl and add a pinch of salt and toss to coat.  Taste and adjust the seasoning level if necessary.  Add just a scant touch of vinegar to the mushrooms.  Toss again and set aside.
  5. Place a large pot of water on high heat and bring to a boil.  While waiting for the water to boil, prepare a water bath by taking a very large bowl and filling it with lots of ice and water.  Set aside.
  6. Plan on one egg per serving.  However, add a few extra eggs in case one breaks or does not turn out well.
  7. Once the water is boiling, using a slotted spoon, add the eggs one at a time being careful not to break them.  Once all the eggs are in, reduce the heat to medium low or low (the water should be bubbling but not at a full boil).  Cook the eggs for around 8 minutes (a minute less for smaller eggs and a minute or so more for extra-large eggs).
  8. Once the eggs have cooked, remove them promptly using the same slotted spoon.  Place each egg immediately in the water bath and keep them in the ice water for around 5 minutes or until completely cooled.  To help that along, gently tap each egg on the ends slightly cracking the shell.  Place the eggs back in the water to finish cooling.  Refrigerate the eggs once cooled until ready to serve.

To serve:

  1. Take the Arugula and a tablespoon or two of olive oil and place both in a large bowl.  Gently toss the watercress to coat.  Take a platter and place the Arugula and the mushrooms together and mix them together. 
  2. Add the pickled red onion or green onion tops if using and gently toss everything to combine. 
  3. Taste the salad and add a touch of salt and some red pepper flake if needed. 
  4. Cut each egg in half and arrange each on top of the salad. 
  5. Drizzle just a touch more olive oil and an even smaller touch of vinegar over the top of everything.