This marinated raw mushroom salad is a side dish you will want to make over and over! It is layered with two different types of mushrooms, tomatoes and onions that have been marinated with the most delicious balsamic vinaigrette.
Marinating vegetables is a delicious way to add extra flavor to a dish. We didn't skimp on using herbs in the salad. Thyme, parsley and garlic compliment the salad. Also, the marinade has a full bodied flavor due to the balsamic vinegar and soy sauce. You can adjust the amount used as needed. If you like marinades a bit sweeter, add a touch more sugar.
Ingredients
These are the ingredients needed to make cold mushroom salad:
Ingredient Notes & Substitutions
- This salad uses both white button mushrooms and cremini mushrooms. The two varieties compliment each other's mild, earthy flavor. Or you could try portobello mushrooms, which has a meatier flavor. I recommend using fresh mushrooms, not canned.
- If you find balsamic vinegar too strong a flavor, you can use red wine vinegar, white wine vinegar or even sherry vinegar.
- I am using my favorite Trader Joe's Umami seasoning. It just adds so much savory depth to many of the recipes that I make. If you don't have any, a teaspoon of steak seasoning or Italian seasoning can be substituted if you'd like.
How to make Mushroom Salad
Clean mushrooms by gently dabbing off any dirt with a wet paper towel. Pat dry. Slice them about ¼" thick.
Thinly slice the onion and tomatoes.
To make the marinade: In a large bowl, stir together the olive oil, soy sauce, Worcestershire sauce, vinegar, sugar, spices and any chopped herbs you prefer. Taste for flavor and add more seasoning if desired.
Pour the mushrooms, onion and tomatoes into the glass bowl. Stir to coat with the marinade. Cover the bowl and keep in refrigerator until ready to serve. I suggest marinating the mushrooms for about an hour and no longer than 2 hours to avoid them getting too soft.
Drain the marinade before placing salad on a platter or in a large bowl.
Frequently Asked Questions
According to Colorado State, when you choose mushrooms look for those that have a smooth, dry appearance. It is good to know that mushrooms that have an opening under the cap, will have a deeper flavor, while mushrooms with closed caps will be more delicate. And white mushrooms in general have a milder flavor.
Mushrooms should be stored in their original packaging or in a brown paper bag in the refrigerator. They should last up to 10 days. It is also recommended not to keep mushrooms in the crisper drawer of the refrigerator. The drawer has a moist environment and will not keep the mushrooms fresh.
Mushrooms do not do well frozen whole, uncooked. But you can freeze them after they've been cooked and will last at least six months in an airtight container. Add to soups, stews and casseroles.
Recipe Tips
- Don't wash mushrooms under running water. The mushrooms will absorb too much liquid and become soggy. A light wipe with a wet paper towel and patting dry is the best way to clean them.
- Taste the marinade before adjusting the ingredients. The balsamic vinegar and Worcestershire sauce can easily overwhelm a salad if you use too much.
- I recommend marinating the mushroom salad at least 2 hours for the flavors to meld together. Make sure to drain the marinade before serving.
- You can serve this salad cold or at room temperature.
- Cover any leftover mushroom salad and store in the refrigerator for up to 3 days.
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Some other tasty salads to try:
Marinated Mushroom Salad
- Prep Time: 10 minutes
- Marinate: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Bake
- Cuisine: American
Description
You will love this mushroom salad recipe. It is a side dish you will want to make over and over that is perfect for a friends and family backyard cookout. It is layered with two different types of mushrooms, tomatoes, onions that have been marinated with the most delicious balsamic vinaigrette.
Ingredients
- 2 pounds mushrooms, sliced about ¼ inch thick.*
- 1 cup cherry tomatoes, sliced in half
- 1 medium red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon granulated sugar (or sugar substitute)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon Umami seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 sprigs fresh thyme, chopped*
- 2 tablespoons chopped parsley *
Instructions
- Dab off any dirt on the mushrooms with a wet paper towel. Pat dry with a clean cloth.
- Slice the mushrooms about ¼ inch thick.
- Slice the tomatoes in half. Thinly slice the onion.
- In a large bowl, make the marinade: stir together the olive oil, soy sauce, Worcestershire, vinegar, sugar, spices and seasonings. Taste for flavor and adjust as desired.
- Place mushrooms, tomatoes, onion into the bowl and stir to coat with marinade. Cover the bowl and keep in the refrigerator. Allow to marinate at least 30 minutes or up to 2 hours.
- Drain mushrooms before serving.
- Sprinkle chopped fresh herbs over salad if desired.
Notes
*I prefer to use mostly the mushrooms caps and cut off any long woody stem on the bottom of the mushroom.
*You can use ½ teaspoon of dried thyme or leave it out.
*Substitute 1 teaspoon of dried parsley if you prefer.
Cyndi says
So tasty, used more cherry tomatoes since my garden is plentiful. Thank you!
Deb Belsha says
Oh yes, here in Florida too!
Johanna says
Wow this is a pretty dish! I am not a mushroom lover so cut recipe in half. My husband ate it for 3 days and loved it.
Deb Belsha says
So happy he loved it!