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Field Greens with Potatoes, Eggs and Shiitake Mushrooms

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

PC Organics Organics Whole Shitake 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
  • Amount Per Serving

  • Serving Size

  • Sodium

    210

  • Sugars

  • Protein

    2

  • Calories

    210

  • Total Fat

    1

  • Dietary Fibre

    3

Field Greens with Potatoes, Eggs and Shiitake Mushrooms

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

PC Organics Organics Whole Shitake Mushrooms

  • Amount Per Serving

  • Serving Size

  • Sodium

    210

  • Sugars

  • Protein

    2

  • Calories

    210

  • Total Fat

    1

  • Dietary Fibre

    3

How to make

Ingredients

  • 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 1Bring 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 2In 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 3In 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 4In 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.

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