This marinated mushroom salad is one of those simple recipes that quietly steals the show. Savory, garlicky, and full of bold flavor, it works just as well as a BBQ appetizer as it does alongside an easy weeknight dinner.
It’s especially great for picnics, potlucks, and holidays because it can be made ahead and actually tastes better after a little time in the fridge.
I first tried a version of this mushroom salad at a small restaurant and loved how simple yet bold the flavors were. After a few tests at home, I tweaked it slightly to make it easier for busy weeknights without losing that savory, marinated depth.
Why This Recipe Works
- Flexible: delicious served warm or cold, as an appetizer, side dish, or light lunch.
- Make-ahead friendly: the flavors deepen as it marinates.
- Budget-friendly: simple ingredients with big payoff.
Serving Suggestions
This mushroom salad is perfect as a refreshing side for grilled meat, chicken, or fish. I also love it with crusty bread, rice, or quinoa, and it works surprisingly well tucked into wraps or sandwiches.
How To Make Mushroom Salad
Instead of rinsing mushrooms under water, gently wipe them with a damp paper towel. This helps prevent them from absorbing excess moisture and keeps the texture meaty rather than soggy.
Once tossed in a soy-garlic marinade, the mushrooms become deeply savory and almost meaty. Paprika, chili, and fresh parsley bring warmth and brightness to balance everything out.
Step-by-Step Instructions
Bring a pot of salted water to a boil. Chop the mushrooms, add them to the water, and cook for about 5 minutes until just tender. Drain well and set aside.
Chop an onion and bell pepper.
Heat 2 tablespoons of oil in a skillet over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
Transfer the warm onion to a large bowl. Add the chopped bell pepper, ground coriander, vinegar, soy sauce, and sugar, then stir until the sugar dissolves and everything is well combined.
Add the drained mushrooms to the bowl along with the paprika, sesame seeds, minced garlic, and chili. Gently toss until the mushrooms are evenly coated in the marinade.
Heat the remaining 2 tablespoons of oil until shimmering. Carefully pour the hot oil over the garlic and mushroom mixture, then stir to combine.
Finish with chopped parsley and black pepper. Taste and adjust salt if needed.
Cover the bowl and refrigerate for at least 2 hours to let the flavors develop. Serve chilled or at room temperature.
Mushroom Salad is Ready!
Bon appetit!
Mushroom Salad
Quick mushroom salad with soy–garlic marinade
4
servings5
minutes10
minutes230
kcalIngredients
2 lb. / 900g 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 tablespoons oil in a skillet. Add chopped onion and cook for 5 minutes until soft and translucent.
- Transfer warm onion to a large bowl. Add bell pepper, coriander, vinegar, soy sauce, and sugar. Mix until combined.
- Add mushrooms, paprika, sesame seeds, garlic, and chili. Toss to coat evenly.
- Heat remaining 2 tablespoons oil until shimmering and carefully pour over the mushroom mixture. Stir well.
- Add parsley and black pepper. Taste and adjust salt if needed.
- Cover and refrigerate for 2 hours before serving.
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.
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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