Marinated Mushroom Salad Recipe or Appetizer

Jump to Recipe

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.

You can serve this easy recipe at room temperature or as a cold mushroom salad. It's a great holiday side dish or perfect for a busy weeknight dinner. I also like to serve it atop some baby spinach or a green salad. It is also great on a slice of crusty bread for lunch. Mushroom lovers will love everything about this easy mushroom salad.

Ingredients

Olive oil- I like to use a good quality extra virgin olive oil but you can really use whatever olive oil you have on hand.
Mixed mushrooms - I used white button mushrooms, oyster and shitake mushrooms.
Crushed garlic - Use garlic powder for a mellow garlic flavor.
Red peppers - You can use jarred roasted red peppers or homemade. See my homemade roasted pepper recipe.
Fresh parsley- This makes the mushroom recipe extra fresh and you can use other fresh herbs like basil or cilantro.
Red wine vinegar - Or substitute cider vinegar or white vinegar.
Sea salt and black pepper - Season to taste.

How to Make Marinated Mushroom Salad

In a large skillet, heat the oil on medium heat. Add the fresh 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.

Variations

For a Greek twist, add some oregano and substitute lemon juice for the red wine vinegar.
Use balsamic vinegar and rosemary to create the perfect salad topper.
If you're looking to can pickled mushrooms, this recipe from the National Center for Home Food Preservation details the process for making the recipe in bulk and canning it.
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. You could also add some red pepper flakes for more spiciness.

Storage/ Leftovers

Once cooked, this fresh mushroom salad recipe can last for up to 5 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 Nutrition

Mushrooms are low in calories and sodium but provide important nutrients, including selenium, b vitamins, 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.

FAQ's

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 work best in this recipe?

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 raw mushrooms?

Store them in the fridge covered with paper towels 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

Serving Suggestions

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, Air Fryer Pasta Chips, or 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. Or use them as part of this Vegan Charcuterie Board.

If you tried this recipe and enjoyed it, please give it a 5-star rating below!

RECIPE

Print Recipe

4.80 from 5 votes