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Marinated mushroom salad on white platter.

Marinated Mushroom Salad

  • Author: Deb Belsha
  • Prep Time: 10 minutes
  • Marinate: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: No Bake
  • Cuisine: American


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, onions that have been marinated with the most delicious balsamic vinaigrette. 


Units Scale
  • 2 pounds mushrooms, sliced about 1/4 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
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 sprigs fresh thyme, chopped*
  • 2 tablespoons chopped parsley *


  1. Dab off any dirt on the mushrooms with a wet paper towel.  Pat dry with a clean cloth.
  2. Slice the mushrooms about 1/4 inch thick.
  3. Slice the tomatoes in half.  Thinly slice the onion.
  4. 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.
  5. 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.
  6. Drain mushrooms before serving.
  7. Sprinkle chopped fresh herbs over salad if desired.


*I prefer to use mostly the mushrooms caps and cut off any long woody stem on the bottom of the mushroom.

*You can use 1/2 teaspoon of dried thyme or leave it out.

*Substitute 1 teaspoon of dried parsley if you prefer.

Keywords: mushrooms, salad, marinate, healthy side dish