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    Home » Recipes » Appetizers/ Snacks

    Marinated Mushroom Salad Recipe

    First Published: June 25, 2020 . Last Modified: July 15, 2023 lisa17 Comments This post may contain affiliate links

    Jump to Recipe
    a bowl of marinated mushroom salad

    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 mushroom salad with bread

    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

    1. In a large skillet, heat the oil on medium heat. Add the fresh mushrooms and cook for 3 to 5 minutes or until wilted.
    2. Add the garlic, roasted peppers, parsley, vinegar and salt. Cook for a few minutes and make sure all ingredients are well blended.
    3. 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

      marinated mushrooms with pita crisps

      Serving Suggestions

      1. This mushroom salad could be a lovely side for this Chicken Cordon Bleu Sandwich or your favorite sandwich at lunch.
      2. 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.
      3. If you're hosting and looking for some other appetizers, consider these Strawberry Feta Skewers, Air Fryer Pasta Chips, or some Greek Kofta Kabobs.
      4. Serve marinated mushrooms as a side with this One-Pan Garlic Butter Chicken from The Girl Who Ate Everything!
      5. 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.

       

      a bowl of marinated mushroom salad

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

      RECIPE

      Print Recipe Pin Recipe SaveSaved!
      4.80 from 5 votes

      Marinated Mushroom Salad

      A perfect salad or appetizer for the mushroom lover.
      Prep Time3 hours hrs
      Cook Time10 minutes mins
      Course: Appetizer
      Cuisine: Vegetarian
      Servings: 6
      Calories: 65kcal
      Author: Jersey Girl Cooks (Lisa Grant)

      Ingredients

      • 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

      Instructions

      • 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.

      Notes

      This dish can be served cold or at room temperature. It can also be served warm and reheated if desired.

      Nutrition

      Calories: 65kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 507mg | Potassium: 370mg | Fiber: 3g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 1mg

      Thanks for stopping by! Subscribe to Jersey Girl Cooks if you would like more recipes and cooking tips sent to your email. You can also order my Super Easy Cookbook for Beginners and follow me on social media - Facebook, Twitter, Pinterest and Instagram.

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      Reader Interactions

      Comments

      1. Penny

        April 20, 2012 at 3:58 pm

        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.

        Reply
      2. Lynda

        April 20, 2012 at 6:01 pm

        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!

        Reply
      3. ciaochowlinda

        April 20, 2012 at 8:21 pm

        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.

        Reply
      4. Cathy

        April 20, 2012 at 8:51 pm

        5 stars
        Oh--Mushrooms are so yummy! I could definately eat this for breakfast...or lunch...or just because.. Great recipe, Lisa!

        Reply
      5. Wayne

        April 20, 2012 at 10:03 pm

        4 stars
        Looks marvelous. I could imagine with a little bit less vinegar it would make a great pizza topping. I love the Reading Terminal Market!

        Reply
      6. Alicia (Foodycat)

        April 21, 2012 at 5:18 am

        That looks really delicious. I love a mushroom salad!

        Reply
      7. Wendy (The Weekend Gourmet)

        April 21, 2012 at 9:32 am

        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.

        Reply
      8. Kate

        April 21, 2012 at 6:47 pm

        I love mushrooms - I would probably toss this in with some eggs for a nice breakfast!

        Reply
      9. ATasteOfMadness

        April 22, 2012 at 10:03 am

        OH yum! Mushrooms are one of my favorite things to eat. This looks SO good!

        Reply
      10. Liz

        April 22, 2012 at 12:06 pm

        5 stars
        I'd definitely eat this for breakfast, too, Lisa!!! I am a huge mushroom fan as well!

        Reply
      11. Chung-Ah | Damn Delicious

        April 23, 2012 at 12:27 am

        A mushroom salad for breakfast? You are my hero 🙂

        Reply
      12. Gerry @ Foodness Gracious

        April 23, 2012 at 1:15 am

        I love mushrooms also and that's a fine example you have pictured...yumm to your breakfast!

        Reply
      13. Georgia @ The Comfort of Cooking

        April 23, 2012 at 2:42 pm

        What a great idea for a springtime salad! This would be so delicious on the side of a beef dish, I bet.

        Reply
      14. Catherine

        April 23, 2012 at 7:43 pm

        This looks just delicious with a good loaf of bread. Blessings my dear. Catherine xo

        Reply
      15. Joanne

        April 24, 2012 at 8:09 am

        I'm slowly but surely coming around to mushrooms, and with this marinade I know I could even find them delicious!

        Reply
      16. Aggie

        May 17, 2012 at 1:39 pm

        oh my goodness, I wish I had a bowl of these for lunch. I love mushrooms, marinated like this even more.

        Reply
      17. Nathan King

        August 13, 2020 at 2:41 pm

        5 stars
        Mmm, I've always loved mushrooms, and I bet this recipe will only solidify that love. Definitely on my list of things to try!

        Reply

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