These marinated mushrooms are the perfect appetizer, snack or even a healthy and flavorful dip for a party. This mushroom salad can work as a delicious side dish too!
Marinated Mixed Mushroom Salad is what I ate for breakfast this morning. You're probably thinking I posted the wrong picture. But, no, I am a mushroom lover. I bought beautiful Cremini mushrooms at the Philadelphia Reading Terminal Market and I knew what I was going to use them for. After having a week of not watching calories, I decided to make this healthy mushroom salad. I make these over and over again with any type of mushrooms I have on hand.
Mushrooms are low in calories and sodium but provide important nutrients, including selenium, potassium, riboflavin, niacin, and vitamin D. These antioxidants can strengthen a person's immune system. Adding some olive oil, garlic and parsley, makes this recipe even more nutritious.
I like to eat these marinated mushrooms right out of the bowl. This isn't going to last long in my house. But if I had company, I would serve this as an appetizer with pita chips, crackers or lightly toasted bread. It is also a great topping on a salad or grilled fish, steak or chicken.
Actually I would serve these marinated mushrooms with many things. OK, but maybe not a topping for ice cream.
Marinated Mushrooms FAQ
How do I choose the best mushrooms?
- Check for a texture that is firm and smooth.
- Ensure that the mushrooms aren't damp, but also that they aren't dried out.
What kind of mushrooms should I choose?
- For marinated mushrooms, a variety of different types will broaden the flavor profile.
- White Button: one of the most common types of mushrooms, versatile and delicious in a countless variety of dishes
- Shiitake: slightly on the firmer side with a nice chew with a nice, earthy taste
- Oyster: chewy and soft; when cooked, a nutty flavor tends to come through
- Portobello: larger, with a deep and robust flavor
- Cremini: sort of a midpoint between white button and shiitake mushrooms--they have an earthy taste and a light texture. Delicious, but slightly more expensive than button mushrooms. Also referred to as baby bella mushrooms.
How should I store my mushrooms?
- Store them in the fridge for up to a week. If left whole, they can last even longer.
- Another way to extend their shelf life is to remove them from their container and store the mushrooms in a paper bag to ensure dryness.
How should I clean and prep my mushrooms?
- It's best not to soak them in water. Instead, wipe away any dirt with a damp cloth.
- You can also rinse them briefly as long as you pat them dry right after.
How do I store my marinated mushrooms once I've made this recipe?
- Once cooked, mushrooms can last for up to 10 days in the fridge.
- Place the marinated mushrooms in an airtight container or a resealable plastic bag for optimal storage.
- In the freezer, cooked mushrooms can last anywhere from 10-12 months. This dish is served cold, so if you're defrosting it, move it to the fridge and leave it there overnight. The next day, it should be thawed and ready to eat!
Mushroom Salad Variations
- For a Greek twist, exclude the red peppers and add some thyme, oregano, and coriander.
- Use balsamic vinegar and rosemary to create the perfect salad topper.
- If you're looking for more of a pickled flavor, this recipe from the National Center for Home Food Preservation details the process for making the recipe in bulk.
- Add different vegetables along with the red peppers. Chop some carrots or onions, or if you want your marinated mushrooms spicier, use a hotter kind of pepper like jalapeno.
- Instead of olive oil, use something like avocado or sesame oil for a different, subtle flavor.
Dishes to Serve with Marinated Mushrooms
- This mushroom salad could be a lovely side for this Chicken Cordon Bleu Sandwich or your favorite sandwich at lunch.
- Are you a pizza fan? Try adding your marinated mushrooms to these Pizza Grilled Cheese sandwiches for some extra flavor! You could also top this Healthy Artichoke Pizza with these mushrooms.
- If you're hosting and looking for some other appetizers, consider these Strawberry Feta Skewers, or even some Greek Kofta Kabobs.
- Serve marinated mushrooms as a side with this One-Pan Garlic Butter Chicken from The Girl Who Ate Everything!
- Make a cheese board with these mushrooms, some Homemade Marinated Olives, different types of cheeses, crackers and grapes.
If you tried this recipe and enjoyed it, please give it a 5-star rating below!
Marinated Mushroom Salad
- 1 TBS olive oil
- 24 ounces of mixed mushrooms sliced into ½ inch pieces I used white, oyster and shitake
- 2 teaspoon crushed garlic
- ⅓ cup chopped roasted red peppers can be jarred or homemade
- ¼ cup chopped parsley
- ¼ cup red wine vinegar
- 1 teaspoon sea salt
- In a large frying pan, heat the oil on medium heat. Add the mushrooms and cook for 3 to 5 minutes or until wilted.
- Add the garlic, roasted peppers, parsley, vinegar and salt. Cook for a few minutes and make sure all ingredients are well blended.
- Chill for a few hours before serving.
First Published April 2012; Updated June 2020
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My husband will love you for this recipe. He loves mushrooms. He went foraging for mushrooms last year with no luck. I haven't visited in a while, but I'm glad I stopped by. Will be back.
Yum, I love the looks of this salad, and I think it would be really good as a topping for some fish I bought. Or maybe for breakfast, as you said!
The Reading Terminal Market is great isn't it. You sure found some terrific mushrooms and came up with a perfect recipe. I could eat this for breakfast, lunch or dinner.
Oh--Mushrooms are so yummy! I could definately eat this for breakfast...or lunch...or just because.. Great recipe, Lisa!
Looks marvelous. I could imagine with a little bit less vinegar it would make a great pizza topping. I love the Reading Terminal Market!
That looks really delicious. I love a mushroom salad!
Wendy (The Weekend Gourmet)
Yum...great combo of flavors! I adore mushrooms, but only cook with them occasionally since my other half isn't a big fan of them most ways. This is so flavorful, I'm betting he'd love this!! BTW...come by and enter the giveaway on my blog: three dips/spreads/sauces from Terrapin Ridge Farms.
I love mushrooms - I would probably toss this in with some eggs for a nice breakfast!
OH yum! Mushrooms are one of my favorite things to eat. This looks SO good!
I'd definitely eat this for breakfast, too, Lisa!!! I am a huge mushroom fan as well!
Chung-Ah | Damn Delicious
A mushroom salad for breakfast? You are my hero 🙂
Gerry @ Foodness Gracious
I love mushrooms also and that's a fine example you have pictured...yumm to your breakfast!
Georgia @ The Comfort of Cooking
What a great idea for a springtime salad! This would be so delicious on the side of a beef dish, I bet.
This looks just delicious with a good loaf of bread. Blessings my dear. Catherine xo
I'm slowly but surely coming around to mushrooms, and with this marinade I know I could even find them delicious!
oh my goodness, I wish I had a bowl of these for lunch. I love mushrooms, marinated like this even more.
Mmm, I've always loved mushrooms, and I bet this recipe will only solidify that love. Definitely on my list of things to try!