Marinated Mushroom Salad
This Marinated Mushroom Salad is savory, garlicky, and full of bold flavor, with tender mushrooms tossed in a tangy soy-vinegar marinade. It’s an easy make-ahead side dish or appetizer.
Ingredients
- 2 lb. (900 g) 2 lb. (900 g) mushrooms cleaned and cut into bite-sized pieces
- 1 onion finely chopped
- 1 bell pepper finely chopped
- 1 tbsp. ground oriander
- 3/4 tbsp. sugar
- 1 tbsp. vinegar (6% or 9%)
- 2 tbsp. soy sauce
- 1 tsp. paprika
- 1 tsp. sesame seeds
- 4 garlic cloves, minced
- 1/4 tsp chili
- 1/3 tsp black pepper
- 4 tbsp. neutral cooking oil, divided
- 1 tsp. salt
- fresh parsley, chopped
Instructions
- Bring a pot of water to a boil and add 1 teaspoon of salt. Add the mushrooms and cook for about 5 minutes, just until tender. Drain well and let any excess moisture escape.
- Heat 2 tablespoons of oil in a skillet over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
- Transfer the warm onion to a large bowl. Add the chopped bell pepper, ground coriander, vinegar, soy sauce, and sugar. Stir until the sugar dissolves and everything is well combined.
- Add the drained mushrooms, 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 spices in the mushroom mixture, then stir gently to combine.
- Stir in the chopped parsley and black pepper. Taste and add more salt only if needed.
- Cover and refrigerate for at least 2 hours so the mushrooms can absorb the marinade and the flavors have time to deepen. Serve chilled or slightly cool.
Video
Tried this recipe?Leave a star rating and tag @DozusCook or tag #DozusCook