Easy warm mushroom salad recipe is a quick Italian recipe made with fresh ingredients. This mushroom marinade salad can be eaten by itself or put into other recipes.
Do you like raw mushrooms?
Yeah, neither do I!!!
The original raw mushroom salad calls for using uncooked mushrooms, but I just couldn’t do that. My recipe is made using lightly cooked mushrooms and they are DELICIOUS!
Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.
Mushrooms – They are also classified as a superfood! Mushrooms are very good for your body because they are packed with so much nutrition. See below for all it’s amazing nutritional benefits.
Capers – There is a reason why Mediterranean diet recipes use capers. They are rich in antioxidants, fiber and iron. They have Vitamins that help the heart and brain. Source: MedicalNewsToday.com and SFGate.com.
Garlic – Garlic has unbelievable benefits. They are good for the gut, skin, brain, veins and the heart. Eating garlic everyday can be extremely beneficial. Source: ClevelandClinic.org, EverydayHealth.com and WellAndGood.com.
Pink Salt – It’s the less refined salt and therefore, much better for the body. It also has 84 trace minerals.
Lime Juice – Lime juice is a great source of Vitamin C and it also helps the absorption of iron. I only recommend fresh lime juice because the store bought lime juice is pasteurized. The heat process kills its Vitamin C benefits. Source: USCitrus.com, Greatist.com and Dietician.com.
Red Pepper Flakes – If you prefer, you can use freshly ground black pepper instead. The spice in pepper is very good for the gut and can also make digestion easier.
Avocado oil – It’s one of the best cooking oils out there. It has a high smoke point. This means that it won’t loose its nutrition properties during the cooking process, unless you go above 520°F. The good fats in it help absorb proteins in the recipe. Source: BonAppetit.com.
Basil – Fresh basil has antimicrobial, analgesic, and antioxidant properties. It’s also great for protecting the liver. Source: DrAxe.com.
Step 1: Make the mushroom marinade
Ideally, you want to make this marinade about 30 minutes before adding to the mushrooms.
- In a clean bowl, add the avocado oil, capers, grated garlic, salt, lime juice and red pepper flakes.
- Chop the basil chiffonade style and add it to the bowl.
- Mix well and set aside. Ideally, you want to make this marinade about 30 minutes before adding to the mushrooms.
🍄 Mushroom Tip: Washing mushrooms thoroughly is just part of the process. Also dry them thoroughly because it releases the liquid during the cooking process. I don’t think anyone likes soggy mushrooms 🙂
Step 2: How to make mushroom Salad
- Make sure the mushrooms are washed and thoroughly dried. Remove the mushroom stem and cut the mushrooms into 4 pieces.
- Use a wok to cook the mushrooms. Heat it for 30 seconds and then add the avocado oil.
- Heat on low for 20 seconds and then add the chopped mushrooms.
- Saute them for 5-7 minutes. Your cook time will depend on your wok. These mushrooms are best when under cooked since they are going to be marinated.
- Transfer the mushrooms to a bowl to cool down. If there is any liquid in the wok, don’t transfer it to the mushroom bowl. Discard it instead because it will interfere with the marinade flavors.
- After the mushrooms have cooled down, add the mushroom marinade and mix well. They are ready to serve.
👩🍳 Cookware Tip: Use a wok instead of a pan because woks will heat faster and cook ingredients quickly. For this mushroom recipe, that is the perfect combination
Benefits of Mushrooms
- Decrease your risk of getting cancer
- Support your immune system
- Good source of selenium, copper, zinc and potassium.
- Your digestive system benefits greatly from mushrooms
- One of the best sources of Vitamin B6
- Pantothenic acid in mushrooms helps the skin
Answering common questions
I went with brown button mushrooms, because that’s what is always in my fridge. You can use white mushrooms, cremini mushrooms (or baby bella), shitake mushrooms, maitake musrhooms, portobello mushrooms and king trumpet mushrooms.
Yes, mushroom salad is traditionally made using raw mushrooms that are marinated. But, if you do not like a cold mushroom salad, then go with cooking them. Cook them lightly so as that they can be marinated easily.
It’s a are great salad for using fresh herbs like basil, Rosemary, thyme and oregano. Use one or a combination of herbs that you have on hand.
The first thing to do is to make sure they are not wet when added to a pan. Also, add them to a heated pan so that they start cooking immediately and not have a chance to “sweat” in the pan. Also, don’t add salt until the end. Salt draws out the water and make mushroom even more soggy.
👩🍳 Substitution tip: Any fresh herbs can be used in the marinade, not just basil. One or combination of Rosemary, thyme, oregano and dill will be great in this recipe.
Making ahead and storing them
I prefer using these marinated mushrooms as soon as they are ready. But, the good news is that you can make them ahead of time too.
- Make them as described and then transfer to a glass container like (Affiliate Link) this glass containers with lid.
- Then, refrigerate them immediately. This will retain their freshness and flavors.
- Use up these mushrooms within 2-4 days because cooked mushrooms do tend to go bad.
- To use, you don’t need to reheat them because they are marinated. This salad will taste delicious warm or cold.
How to use these mushrooms
They taste great just by themselves. That’s why I really love them.
Pair these mushrooms with a complete protein and it will help in nutrition absorption.
Will you eat them right out of the jar or will you put them into a recipe?
Try these mushroom recipes
- Air fryer vegetables with miso
- Butternut squash risotto
- Roasted green beans and mushrooms
- Mushroom bruschetta
Sharing is caring
Easy Mushroom Salad Recipe
- Stir Fry Wok 12″
For the mushroom marinade
- 2 Tbsp avocado oil
- ½ tsp pink salt
- 1 Tbsp capers
- 3 cloves garlic grated
- ½ tsp lime juice freshly squeezed
- 4 leaves basil or any fresh herbs
- 1 tsp red pepper flakes or freshly ground black pepper
For the mushrooms
- 1 Tbsp avocado oil
- 8 oz mushrooms washed and dried
Make the mushroom marinade
- In a bowl, add the avocado oil, capers, grated garlic, salt, lime juice and red pepper flakes2 Tbsp avocado oil, ½ tsp pink salt, 1 Tbsp capers, 3 cloves garlic, ½ tsp lime juice, 1 tsp red pepper flakes
- Chop the basil into chifonade style and immediately put it into the marinade bowl4 leaves basil
- Mix well, cover and set aside for 30 minutes
Making the mushrooms
- Heat a wok for 15 seconds and then add the avocado oil1 Tbsp avocado oil
- Add the chopped mushrooms and saute for about 5-7 minutes, until the mushrooms have started to brown but not yet crispy. See Note #18 oz mushrooms
- Transfer the mushrooms to a bowl and let them cool. See Note #2
- Once the mushrooms have cooled, add the oil marinade.
- Mix well and set it aside for a few minutes.