Our Mushroom Salad is Ultra Addictive! Ideal as a BBQ appetizer, a holiday side dish or for a busy weeknight dinner.
Cold mushroom salad is also perfect at picnics and parties. It keeps very well in the refrigerator so you can easily make it ahead of time.
I first tried a similar fresh mushroom salad at a restaurant and loved the simple, bold flavors, so i recreated it at home with a few tweaks to make it even more weeknight-friendly.
Why You’ll Love This Mushroom Salad
- Flexible: serve warm or cold; great as appetizer, side, or light lunch.
- Make-ahead friendly: tastes even better after marinating.
- Budget-friendly: simple ingredients.
Serving Suggestions
Serve as a refreshing appetizer or side with grilled meats or chicken. It’s also great with crusty bread, rice, or quinoa, or tucked into sandwiches and wraps.
How To Make Mushroom Salad
Clean mushrooms by gently brushing off any dirt with a damp paper towel. Avoid rinsing under running water, mushrooms absorb moisture and can turn soggy.
Tossed in a soy–garlic marinade, mushrooms become deeply savory and meaty. A little paprika, chili, and fresh parsley make the flavors pop.
Ideal as a holiday side dish or to serve with a busy weeknight dinner.
INSTRUCTIONS
Blanch the mushrooms: Chop mushrooms, add 1 tsp salt, and boil for 5 minutes. Drain well.
Chop an onion and bell pepper.
Soften the onion: Heat 2 tbsp oil in a skillet; add chopped onion and cook for about 5 minutes until translucent.
Make the marinade: In a large bowl, combine the warm onion, chopped bell pepper, coriander, vinegar, soy sauce, and sugar. Stir to dissolve the sugar.
Toss: Add the drained mushrooms, paprika, sesame seeds, minced garlic, and chili; mix to coat evenly.
Heat the oil until shimmering and carefully pour it over the garlic mixture.
Finish: Add chopped parsley, black pepper and salt.
Marinate: Cover the bowl and refrigerate for 2 hours (or up to 24 hours). Serve cold or at room temperature.
Mushroom Salad is Ready!
Bon appetit!
Ingredients list for the Mushroom Salad
Mushroom Salad
Quick mushroom salad with soy–garlic marinade
4
servings5
minutes10
minutes300
kcalIngredients
2 lb. / 800g Mushrooms
1 Onion
1 Bell pepper
1 tbsp. Coriander
3/4 tbsp. Sugar
1 tbsp. Vinegar 6 % or 9 %
2 tbsp. Soy sauce
1 tsp. Paprika
1 tsp. Sesame seeds
4 Garlic cloves
1/4 Chili
1/3 Black pepper
4 tbsp. Oil
1 tsp. Salt
Parsley
Directions
- Chop mushrooms, add 1 tsp salt, and boil for 5 minutes. Drain well.
- Heat 2 tbsp oil in a skillet; add chopped onion and cook 5 minutes until translucent.
- In a large bowl, combine the warm onion, chopped bell pepper, coriander, vinegar, soy sauce, and sugar; mix well.
- Add the mushrooms, paprika, sesame seeds, minced garlic, and chili; stir to coat.
- Heat the remaining 2 tbsp oil until shimmering and carefully pour it over the garlic mixture; stir.
- Add parsley and black pepper; taste and adjust salt.
- Cover and refrigerate for 2 hours before serving.
- Mushroom salad is Ready! Bon appetit!
Recipe Video
Nutrition Facts
- Calories: 300kcal
Storage
Store the salad in an airtight container in the refrigerator for up to 5 days. The texture softens over time but the flavor deepens. Before serving, bring to room temperature and, if needed, add a few drops of olive oil to loosen the marinade.
More Delicious Comfort Food
You may also like: Pork Blanquette – a traditional French slow-cooked pork stew;
Creamy Dijon Chicken Thighs – rich, silky, one-skillet;
Creamy Beans – budget-friendly and hearty.
FAQ
Can I use other mushrooms?
Yes. Cremini, oyster, or shiitake work well. Adjust blanching/sauté time for thicker mushrooms.
Do I have to blanch the mushrooms?
Blanching keeps them juicy and prevents a watery salad. You can also sauté for a deeper flavor.
Is the recipe vegan?
Yes, as written (use vegan sugar if needed). It’s naturally dairy-free and egg-free.
Serve warm or cold?
Both are great. Serve warm for a cozy side, or chill 2–24 hours for maximum marinade flavor.
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