Best 10 Simple Marinated Mushroom Salad Recipes

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It's time to tantalize your taste buds with a symphony of flavors in the form of a simple marinated mushroom salad. This culinary creation is a testament to the power of fresh ingredients, where marinated mushrooms take center stage, enveloped in a delectable dressing that dances on the palate. With its vibrant colors and irresistible aroma, this salad beckons you to embark on a journey of culinary delight. Prepare to be captivated by the harmonious blend of textures and flavors as you savor each bite, leaving you craving more.

Let's cook with our recipes!

SAVORY MARINATED MUSHROOM SALAD



Savory Marinated Mushroom Salad image

Packed with mushrooms and loads of crunchy colorful ingredients, this salad is perfect at picnics and parties. It keeps so well in the refrigerator you can easily make it ahead of time. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 quarts water
3 tablespoons lemon juice
3 pounds small fresh mushrooms
2 medium carrots, sliced
2 celery ribs, sliced
1/2 medium green pepper, chopped
1 small onion, chopped
1 tablespoon minced fresh parsley
1/2 cup sliced pimiento-stuffed olives
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
1/2 cup prepared Italian salad dressing
1/2 cup red or white wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano

Steps:

  • In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.

Nutrition Facts : Calories 142 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

SIMPLE MARINATED MUSHROOM SALAD



Simple Marinated Mushroom Salad image

Dorothy Pritchett of Wills Point, Texas shares this tart medley that puts mushrooms in the spotlight. The salad is well-coated with a vinaigrette made with Dijon mustard, vinegar and herbs.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon pepper
2 to 4 tablespoons olive oil
1-1/2 cups sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
8 pitted ripe olives, halved
Lettuce leaves

Steps:

  • In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.

Nutrition Facts : Calories 176 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

BALSAMIC-MARINATED MUSHROOM SALAD



Balsamic-Marinated Mushroom Salad image

A fresh vegetarian dish that's easy to make. Keeps the true flavor of the mushrooms, as they are only "cooked" by the vinegar in the marinade. Serve heaped in the center of a platter surrounded with thin slices of fresh tomato and mozzarella cheese. Or on a bed of shredded lettuce. For non-vegetarians this can also be garnished with crumbled bacon for an extra bit of flavor.

Provided by Abuela Nany

Time 6h10m

Yield 4

Number Of Ingredients 7

ΒΌ cup good quality balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
salt and ground black pepper to taste
1 pound sliced fresh mushrooms
1 medium sweet onion, minced
2 tablespoons minced fresh parsley

Steps:

  • Mix balsamic vinegar, olive oil, garlic, salt, and pepper in a small bowl.
  • Place mushrooms in a large bowl with onion. Pour balsamic mixture over top; stir gently until well coated. Cover and place in the refrigerator to marinate for 6 to 8 hours, stirring once or twice during that time.
  • Sprinkle with fresh parsley just before serving.

Nutrition Facts : Calories 107.2 calories, Carbohydrate 9 g, Fat 7.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 1 g, Sodium 11.9 mg, Sugar 5.3 g

MINUTE MARINATED MUSHROOMS



Minute Marinated Mushrooms image

Provided by Rachael Ray : Food Network

Time 11m

Yield 4 to 6 servings

Number Of Ingredients 13

2 large bay leaves
1 tablespoon peppercorns
1 teaspoon mustard seeds, 1/3 palmful
4 cloves garlic
1 red Fresno chile pepper
1 small red onion, chopped
A generous handful fresh flat-leaf parsley
A few sprigs fresh thyme
1/2 cup white wine vinegar
1/4 cup sugar
1 tablespoon sea salt
1 pound very small button mushrooms
1/4 cup extra-virgin olive oil

Steps:

  • Into a food processor add the bay leaves, peppercorns, mustard seeds, garlic, chile, onion, parsley, and thyme and pulse-chop into a paste. Place the vinegar, 1/4 cup water, sugar and salt in a pot and bring to a simmer to dissolve. Then add the paste and simmer for 1 to 2 minutes. Place the mushrooms in a container and douse with the hot brine; cover and steep 1 minute. Stir and drizzle with extra-virgin olive oil.

MARINATED MUSHROOM SALAD



Marinated Mushroom Salad image

Provided by Emeril Lagasse

Time 23m

Yield 6 to 8 servings, 1 quart

Number Of Ingredients 12

1/4 cup fresh lemon juice, plus 1 tablespoon
1 teaspoon freshly grated black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cup extra-virgin olive oil, plus 1 tablespoon
2 pounds white button mushrooms, wiped clean, stemmed and quartered
1 pint cherry tomatoes
1 head romaine lettuce, chiffonade
1 pint bocconcini
1/2 pound hard salami, cut into 1/2 inch cubes
2 teaspoons salt
2 teaspoons minced garlic

Steps:

  • In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
  • In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
  • Preheat a grill to medium-high.
  • Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.
  • Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes.

EASY MARINATED MUSHROOMS



Easy Marinated Mushrooms image

Slow-cooked marinated mushrooms are a delicious, easy appetizer, and always a favorite!

Provided by DOREENB

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 8h15m

Yield 16

Number Of Ingredients 5

2 cups soy sauce
2 cups water
1 cup butter
2 cups white sugar
4 (8 ounce) packages fresh mushrooms, stems removed

Steps:

  • In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
  • Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.

Nutrition Facts : Calories 227.8 calories, Carbohydrate 29.3 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 7.3 g, Sodium 1889.2 mg, Sugar 26.5 g

MARINATED MUSHROOM SALAD



Marinated Mushroom Salad image

Categories     Mushroom     Side     Marinate     Low Carb     Vegetarian     Quick & Easy     Lemon     Summer     Vegan     Shallot     Coriander     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

1/4 teaspoon whole white peppercorns
1/4 teaspoon whole black peppercorns
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1 1/2 cups water
1/4 cup extra-virgin olive oil
3 (4- by 1/2-inch) strips fresh lemon zest
3 1/2 tablespoons fresh lemon juice
3 small shallots, sliced crosswise
1 lb mixed fresh mushrooms such as chanterelle, oyster, and cremini, trimmed and quartered if large
3/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons coarsely chopped fresh flat-leaf parsley
Special Equipment
cheesecloth; kitchen string

Steps:

  • Wrap whole peppercorns and seeds in a small square of cheesecloth and tie into a bundle with string, then put in a 3-quart saucepan along with water, oil, zest, 2 tablespoons lemon juice, and shallots. Bring to a simmer over moderate heat, then reduce heat to moderately low and simmer, covered, 10 minutes. Add mushrooms and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until tender, about 12 minutes. Transfer mushrooms to a bowl with a slotted spoon, then increase heat and boil cooking liquid until reduced to about 3/4 cup.
  • Discard cheesecloth bag and zest, then stir salt and ground pepper into broth. Pour through a fine-mesh sieve into bowl with mushrooms. Cool to room temperature and stir in parsley and remaining 1 1/2 tablespoons lemon juice.

MARINATED MUSHROOM SALAD



Marinated Mushroom Salad image

Make and share this Marinated Mushroom Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/2 quarts water
3 tablespoons lemon juice
3 lbs small fresh mushrooms
2 carrots, sliced
2 celery ribs, sliced
1/2 medium green bell pepper, chopped
1 small onion, chopped
1 tablespoon minced fresh parsley
1/2 cup sliced pimento stuffed olive
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup prepared Italian salad dressing
1/2 cup red wine vinegar or 1/2 cup white wine vinegar
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt

Steps:

  • In a large saucepan, bring water and lemon juice to a boil.
  • Add mushrooms and cook 3 minutes, stirring occasionally.
  • Drain; cool.
  • Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley, and olives.
  • Combine all dressing ingredients in a small bowl or a jar with tight-fitting lid; shake or mix well.
  • Pour over salad.
  • Cover and refrigerate overnight.

Nutrition Facts : Calories 142.9, Fat 7.6, SaturatedFat 1.2, Sodium 521.1, Carbohydrate 14.8, Fiber 3.9, Sugar 8.3, Protein 7.8

MARINATED MUSHROOMS ANTIPASTO



Marinated Mushrooms Antipasto image

These mushrooms would be a good addition to an antipasto platter. For the most flavor, let them marinate overnight.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 8

1/4 cup water
2 tablespoons olive oil
2 tablespoons white-wine vinegar
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound button mushrooms, halved or quartered

Steps:

  • In a medium saucepan, bring water, olive oil, white-wine vinegar, garlic, thyme, salt, and ground pepper to a boil. Add mushrooms; stir to coat.
  • Cover; simmer over low heat until mushrooms are tender and have released their liquid, 5 to 8 minutes. Remove mushrooms with a slotted spoon to a bowl; reserve.
  • Return liquid to a boil; cook until reduced to 1/4 cup, 3 to 4 minutes. Pour over mushrooms. Refrigerate until completely chilled; serve.

MARINATED MUSHROOM SALAD



Marinated Mushroom Salad image

This recipe is awesome! It is actually better the next day. It's a great recipe to bring to any picnic or function! Unique side dish. This recipe is easy to cut in half or double. Enjoy!

Provided by KPD123

Categories     Vegetable

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb mushroom, fresh and sliced
2 bunches green onions, finely sliced
8 ounces swiss cheese, shredded
1/4 cup olive oil
1/4 cup vinegar
2 tablespoons all purpose Greek seasoning (I use Cavender's)

Steps:

  • Mix all ingredients together in a large serving bowl! Keep refrigerated until ready to eat!

Nutrition Facts : Calories 386.3, Fat 29.9, SaturatedFat 12.1, Cholesterol 52.2, Sodium 124.9, Carbohydrate 12.2, Fiber 3.3, Sugar 4.1, Protein 20.1

Tips:

  • Choose fresh, firm mushrooms for the best flavor and texture.
  • Clean the mushrooms thoroughly with a damp cloth or paper towel.
  • Slice the mushrooms thinly or thickly, depending on your preference.
  • Use a variety of mushrooms for different flavors and textures.
  • Marinate the mushrooms for at least 30 minutes, or up to overnight, for the best flavor.
  • Use a flavorful marinade, such as one made with olive oil, vinegar, herbs, and spices.
  • Grill, roast, or pan-fry the mushrooms until they are tender and slightly browned.
  • Serve the mushrooms as a side dish, appetizer, or main course.

Conclusion:

Marinated mushroom salad is a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or main course. With a variety of marinade options and cooking methods, there are endless possibilities for creating a flavorful and satisfying salad. So next time you're looking for a quick and easy meal, give marinated mushroom salad a try.

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