Recipe: Marinated mushroom salad is wonderfully versatile

Marinated mushroom salad is served with grated Parmesan cheese. (Photo by Cathy Thomas)

Marinated mushroom salad is wonderfully versatile, delicious as a busy side dish during the week or as part of a more elaborate holiday menu.

When I’m pressed for time, I use pre-cut, ready-to-use fresh mushrooms. They’re not impressive to look at, their machine-cut, fiddly appearance makes some of the slices almost unidentifiable. If I want them to stand out, I buy whole mushrooms and cut them into slices myself.

Washing whole mushrooms requires a certain amount of dedication. Never immerse them in water; they act like little sponges that soak up water. I use the damp paper towel method to get them clean. There’s a small bowl of water left in the sink while I wipe it off. The wiped part of the paper towel goes into the water bowl every now and then to freshen it up. A soft-bristled mushroom brush works well too.

Marinated mushroom salad

Yield: 4 to 6 servings


4 tablespoons of extra virgin olive oil

1 tablespoon of balsamic vinegar

1 teaspoon apple cider vinegar

3 cloves of garlic, chopped

1 sprig of fresh thyme leaves, chopped or 1/2 teaspoon of dried thyme

2 tablespoons of chopped fresh parsley

Salt and freshly ground black pepper to taste, see cooking notes

Optional: a pinch of dried paprika flakes

1 3/4 pounds of clean fresh mushrooms, cremini, or plain white, sliced

Garnish: About 3 ounces of crumbled feta cheese or shaved pecorino cheese or shaved parmesan cheese

Chef’s Notes: Instead of salt, I like to use spiced salt, such as Lawry’s or Spike, to taste.


1. In a large, non-reactive bowl, e.g. B. from glass or ceramic, mix oil, vinegar, garlic, thyme, parsley, salt and pepper; stir to combine. Add and toss mushrooms to coat the mushrooms.

2. Marinate for 30 minutes at room temperature or cover and refrigerate for at least 30 minutes or up to 2 days.

3. Spread on a salad plate and top with crumbled or grated cheese of your choice.

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