Field Greens with Potatoes, Eggs and Shiitake Mushrooms | PC.ca
  • Home
  • Recipes

  • Field Greens with Potatoes, Eggs and Shiitake Mushrooms

Field Greens with Potatoes, Eggs and Shiitake Mushrooms

Field greens with red onion, fried mini potatoes, mushrooms & boiled eggs

PC Organics Shiitake Mushrooms

Field Greens with Potatoes, Eggs and Shiitake Mushrooms

With a tub of PC®Organics Field Greens Salad Mix in your refrigerator, the salad possibilities are ...

With a tub of PC®Organics Field Greens Salad Mix in your refrigerator, the salad possibilities are endless! Pan-fried shiitake mushrooms and potatoes give this side salad an earthy twist.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 55 mins
  • Serves: 6
  • Dish Type: American, Canadian, Vegetarian
  • Season: Summer
  • Course: Side
  • Main Ingredient: Shiitake Mushrooms

  • Calories

    210

  • Total Carbohydrate

    7

  • Total Fat

    1

  • Dietary Fibre

    3

  • Protein

    2

  • Sodium

    210

Field Greens with Potatoes, Eggs and Shiitake Mushrooms

Field greens with red onion, fried mini potatoes, mushrooms & boiled eggs

PC Organics Shiitake Mushrooms

  • Calories

    210

  • Total Carbohydrate

    7

  • Total Fat

    1

  • Dietary Fibre

    3

  • Protein

    2

  • Sodium

    210

How to make

Ingredients

  • 4 

    Eggs, at room temperature

  • 2 tbsp (25 ml)

    Olive oil

  • 1 cup (250 mL)

    halved PC®Golden Little Gems Yellow Mini Potatoes

  • 1 pkg (100 g)

    PC®Organics Shiitake Mushrooms, stems discarded and caps cut in quarters

  • 1/2 tsp (2 mL)

    Salt

  • 1/4 tsp (1 mL)

    Freshly ground black pepper

  • 2 tsp (10 mL)

    Dijon mustard

  • 2 tsp (10 mL)

    White wine vinegar

  • 1/4 cup (50 mL)

    Olive oil

  • 1 tub (142 g)

    PC®Organics Field Greens Salad Mix

  • 1/2 cup (125 mL)

    Thinly sliced red onion

  • 1/4 cup (50 mL) 

    Chopped fresh parsley

How to make

  • Step 1

    Bring small pot of water to a rolling boil. Gently add eggs, reduce heat to medium and boil for 6 minutes. Drain. Cover with cold water and let stand for 2 minutes. Remove eggs from water; set aside. ,

  • Step 2

    In large nonstick frying pan, heat 2 tbsp (25 mL) oil over medium heat. Add potatoes; cover and cook for 7 to 8 minutes, stirring occasionally, or until browned and cooked through. Add mushrooms; cover and cook for 5 to 6 minutes or until mushrooms release juices and start to brown. Season mixture with 1/4 tsp (1 mL) of the salt and 1/8 tsp (0.5 mL) of the pepper.,

  • Step 3

    In small bowl, whisk together mustard and vinegar. Whisk in 1/4 cup (50 mL) olive oil, remaining 1/4 tsp (1 mL) salt and remaining 1/8 tsp (0.5 mL) pepper.,

  • Step 4

    In large bowl, toss together field greens, red onion, potato-mushroom mixture, and vinaigrette. Transfer to serving platter. Carefully peel eggs; cut in half lengthwise and arrange on top of salad. Serve sprinkled with parsley.

Similar recipes