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Marvelous Mushrooms

The Blind Pig Kitchen +Bar shares their best mushroom-lover's recipe.

Plant-based cuisine is gaining popularity as a result of the toll that the agriculture industry has on the environment in addition to health concerns. But just because a dish is meatless, doesn’t mean flavor is sacrificed. The Mushroom Saltado from the speakeasy-style restaurant known for an exceptional menu of New-American cuisine, The Blind Pig Kitchen + Bar, was inspired by a classic Peruvian dish, Lomo Saltado. This vegetarian version stars “meaty” tare-marinated mushrooms, puffed rice, scallions, topped with a soft-boiled egg, which is sure to please the palate of both carnivores and vegetarians alike.  

Mushroom Saltado


1 lb assorted mushrooms

1 oz tare sauce

3 soft boiled eggs

2 tbsp chopped scallions

Maldon salt

Fresh cracked pepper

Soft boiled eggs

3 room temperature eggs

pot of boiling water

ice bath


Set the timer for 5 minutes, 33 seconds. Gently place eggs in boiling water, then start the timer. When the eggs are soft boiled, scoop them out and place them in the ice bath to cool, then peel and set aside.

Tare sauce

½ cup soy sauce

½ cup water

½ cup sugar

2 tbsp orange juice

2 tbsp lime juice

1 tsp chili flakes

1 bunch charred scallions (use grill)

1 small piece of ginger

3 cloves of garlic (smashed)


Add soy, water, and sugar to a small pot and turn on medium heat. Stir until sugar is dissolved. Add the rest of the ingredients and simmer until all flavors start to come through. Strain and chill.

Saute' mushrooms on medium to high heat with a high smoke point oil until they get color and moisture has evaporated, and sauce reduces to 1oz. Plate mushrooms in a serving dish and top with soft boiled egg and scallions. Season plate with fresh cracked pepper and Malden salt.

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