PIOPPINOS + PINE NUTS + PEAS

by with No Comment Pioppino

This recipe featuring Pioppino mushrooms, pine nuts, and peas is a beautiful medley of flavors and textures—earthy, nutty, and subtly sweet. Pioppino mushrooms, with their delicate caps and rich umami flavor, pair perfectly with the buttery crunch of toasted pine nuts and the vibrant freshness of peas.

Whether served as a light side dish, a topping for grains, or even tossed with pasta, this combination is as versatile as it is delicious.

Let’s get cooking!

INGREDIENTS: 

  • 8 oz Pioppino Mushrooms
  • 2 cups Basmati Rice
  • 16 oz Fresh/Frozen Peas
  • ¼ cup Pine Nuts
  • 1 Container of Almond Yogurt (or your favorite variety)
  • ½ cup Pea Shoots (Optional)
  • 2 Tsp Fresh Ground Pepper
  • 1 Tsp Allspice 
  • ¼ Tsp Ground Cardamom 
  • 1 ½ tsp Salt
  • Pinch of Cayenne Pepper 
  • 2 Tbsp Olive Oil

INSTRUCTIONS:

  1. Cook 2 cups of rice as directed on the package. I prefer Basmati rice, but any brown or white variety would work.
  2. Heat 1 tbsp of olive oil in a large cast iron pan on medium heat. You can use whatever oil you choose, however, I use olive oil in cast iron because it has a higher smoke point. When the oil is hot, add your bag of fresh or frozen peas. Cook until heated through, about 5 minutes. Then add 1 tsp of allspice, 1 tsp of fresh ground pepper, 1 tsp salt and ¼ tsp ground cardamom. Next, add ¼ cup of pine nuts to the pan. Cook until they turn slightly golden, then remove pan from heat.
  3. Add the pea and pine nut mixture to the cooked rice and combine well. Cover to keep it warm on a low heat setting.
  4. Using the same pan you cooked the peas in, add 1 tbsp of olive oil and set to medium heat. When oil is hot, add 8 oz of Pioppino mushrooms, 1 tsp of pepper and ½ tsp salt. Cook until tender, about 5-7 mins. Remove from heat.
  5. Assemble your dish. Place about 1 cup of rice mixture on a plate. Top with sauteed pioppino mushrooms. Finally, top with your favorite yogurt, pea shoots, a pinch of cayenne pepper and additional salt and pepper to taste. Arugula or cilantro would also be a delicious green if you don’t have pea shoots. I have also used cilantro and jalapeno chutney for an added kick. Enjoy!

Recipe by R&R Cultivation 

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.

 

 PIOPPINO SLOPPY JOES

by with No Comment Pioppino

We’re always looking for ways to turn everyday meals into nourishing, flavorful experiences. These Pioppino Sloppy Joes are a perfect example—a fun twist on a classic comfort food with the rich, earthy flavor of Pioppino mushrooms taking center stage. Known for their meaty texture and delicate, nutty taste, these mushrooms are not only a delicious plant-based option but also packed with nutrients that your body will love.

Whether you’re craving a cozy family dinner, a satisfying meatless Monday recipe, or just a creative way to enjoy our farm-fresh mushrooms, this recipe will quickly become a household favorite. Let’s dive in and discover how Pioppino mushrooms can transform a nostalgic classic into a gourmet, feel-good meal!

INGREDIENTS (makes 2 burgers)

  • 1/2 pound Pioppino mushrooms finely chopped
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 1/2 medium red bell pepper, stemmed, seeded and diced
  • 2 cloves garlic, minced
  • 1/2 15-ounce can no-salt-added tomato sauce
  • 1/2 tablespoon tomato paste
  • 1  tablespoons molasses
  • 1/2 tablespoon chili powder
  • 1 teaspoons apple cider vinegar
  • 1/2 teaspoon powdered mustard
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2  hamburger burger

DIRECTIONS

  1. Brown the mushrooms in a very large skillet over medium-high heat for about 5 mins with 1/2 the oil. 
  2. Add the remaining oil to the pan (medium-high heat); once the oil shimmers, stir in the onion and red bell pepper; cook for 5 or 6 minutes, stirring occasionally, until the onions have picked up a little color and the red bell pepper has softened. Stir in the garlic; cook for 6 minutes.
  3. Reduce the heat to medium. Stir in the tomato sauce, tomato paste, molasses, chili powder, vinegar, powdered mustard, salt and black pepper, until well blended. Cook for 5 to 10 minutes, until the mixture thickens and most of its liquid has evaporated.
  4. To serve, pile about 3/4 cup of the mixture onto each split hamburger bun. Serve warm.