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Marinated mushroom salad


Summary: An easy and delicious recipe adapted from Moosewood cookbook


  • 1lb cremini or white button mushrooms
  • Marinade:
  • 1 Tb olive oil
  • 1 Tb balsamic (or apple cider vinegar)
  • 1tsp dried herbs (thyme, basil, oregano, rosemary & paprika)
  • ½ tsp of sea salt
  • 1 small garlic; minced or grated


  1. Clean any dirt from mushrooms by brushing them gently with paper towel or dish cloth (avoid getting them wet)
  2. Place whole mushrooms in a saucepan with a tight fitting lid. To ensure even cooking, chop any mushrooms in half that are much larger than the rest
  3. Put lid on saucepan and cook at medium heat. Shake mushrooms every once in a while to prevent sticking. No water or oil are required
  4. Mushrooms are cooked after 15 minutes (or once they release their water content as a dark liquid)
  5. Drain off mushroom water and use later for soup stock, broth or dressing base
  6. Add marinade to mushrooms while they are hot. Let them soak in marinade for at least 30min before serving

Preparation time: 1 – 5 minutes

Cooking time: 15 – 20 minutes

Number of servings (yield): 2