Raw Brussell Sprout Salad with Sauteed Mushrooms and Soft boiled Egg

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  • 1 cup Portobellini mushrooms, cleaned, washed, and sliced
  • 1/8 cup white onion, julienned
  • 1 clove garlic, minced
  • 1 tsp fresh thyme
  • 1 tsp fresh parsley
  • pinch of sea salt and cracked black pepper
  • dash of onion powder
  • dash of paprika
  • 2 tbsp extra virgin cold pressed olive oil
  • 1 tbsp white wine


  • 3 tbsp extra virgin olive oil
  • 1 1/2 tbsp lemon juice
  • 1 1/2 tbsp of red wine vinegar
  • 1 1/2 tbsp maple syrup
  • 1/4 tsp sea salt
  • 1/4 tsp fresh cracked black pepper


  • 1 cup of brussel sprouts chopped
  • 1 tsp fresh parsley chopped fine
  • 2 oz of pecorino cheese shaved thin
  • 1 free range organic fresh farm egg
  • 1 tsp extra virgin cold pressed olive oil



  1. In a medium sauce pan drizzle in 2 tablespoons of the extra virgin olive oil.
  2. Toss in mushrooms and onion and saute till soft and somewhat caramelized.
  3. Sprinkle in minced garlic, salt, pepper, paprika, onion powder, thyme, parsley, white wine, and cook for another minute, or so.
  4. Take off heat and set aside.


  1. In a small bowl blend, olive oil, lemon juice, red wine vinegar, maple syrup, salt, and pepper, until well mixed.


  1. Fill small pot with water and bring to a boil.
  2. With a slotted spoon slowly submerge egg into the boiling water. Set timer for 5 minutes.
  3. Take egg out of boiling water an place in a bowl of ice cold water. Peel shell from egg and set aside.


  1. In a large bowl toss chopped brussel sprouts, and sauteed mushrooms.
  2. Drizzle in dressing a little at a time tossing till desired taste is achieved.
  3. Cut egg in half and place on top.
  4. Sprinkle some fresh cracked black pepper on top and also dust with finely chopped parsley.
  5. Ready to serve.
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