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.

 

CORNMEAL-CRUSTED OYSTER MUSHROOM PO’ BOYS

by with No Comment Oyster Mushrooms

Get ready to bring a taste of New Orleans to your kitchen with this mouthwatering recipe for Cornmeal-Crusted Oyster Mushroom Po’ Boys! Perfectly crispy on the outside, tender on the inside, these plant-based po’ boys deliver all the satisfying crunch and bold flavors of the traditional sandwich—without the seafood.

Oyster mushrooms, with their delicate texture and savory bite, are the ideal stand-in for fried oysters. Coated in a spiced cornmeal crust and fried to golden perfection, they pair beautifully with the tangy crunch of coleslaw and creamy remoulade sauce, all tucked into a soft French roll.

Whether you’re looking for a new spin on comfort food or a crowd-pleasing dish for your next gathering, this recipe is guaranteed to impress. Let’s dive into this crispy, zesty, and utterly satisfying Southern classic, reimagined for plant-based food lovers!

INGREDIENTS:

For the Cajun Remoulade:

For Breading:

Other Ingredients:

 Preparation

1 : Make the remoulade. Combine the mayo, vinegar, relish, mustard and Cajun seasoning in a small bowl. Cover and place in the fridge until ready to use. Slice the tomato and set aside.

2: Make the breading. Mix together the panko, flour, cornmeal, paprika, kelp, garlic powder, onion powder, cayenne and celery salt in a shallow bowl. Mix the tamari, water and cornstarch together in a second shallow bowl.

3: Set a wire rack over a pan lined with paper towels.

4: Heat the oil in a medium frying pan over medium-high heat for about 2 minutes. When the oil is hot, the surface will look wavy or shimmering. Test that the oil is hot by dropping in a bit of flour or breadcrumbs. When it sizzles a lot, the oil is ready. While it heats, trim the oyster mushroom clusters into shrimp-size pieces.

5: The tamari slurry has a tendency to separate, so stir often to re-combine. Working a few at a time, dunk the mushrooms in the slurry, then coat them in the breading. Fry the mushrooms until crispy and golden brown, about 2 to 3 minutes per batch. Turn frequently. Fry them in 2 or 3 batches so you don’t overcrowd the pan.

6: Place the fried mushrooms on the cooling rack while you fry the rest. Slice the baguette into 2 or 3 pieces and toast them before you fry the last batch of mushrooms. Divide the fried mushrooms between the sandwiches and top with shredded cabbage, tomato, pickles and remoulade.

Recipe from One Green Planet