Easy warm mushroom salad recipe is a quick Italian recipe made with fresh ingredients. These marinated mushroom salad is made with simple ingredients, so they can be eaten anytime.

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 mushroom recipe is made using lightly cooked mushrooms and they are DELICIOUS!

Top view of a white plate on a blue backgroun. Plate has mushroom salad in it
Every mushroom lover is going to drool over these salad!


Here is a quick look at a handful of ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.

Top view of all the ingredients laid out on a flat surface. Their measurements are written on top of each.
These simple 8 ingredients are all that is needed to make this perfect salad!

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 every day 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. I use only a pinch of salt in this recipe.

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 heating process kills its Vitamin C benefits. Source: USCitrus.com, Greatist.com, and Dietician.com. Can sub with lemon juice.

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 lose its nutritional 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.

🍅 Nutritional Tip: Add nutritional yeast to the mushrooms and it will add more B Vitamins to the salad.


Step 1: Make the mushroom marinade

Collage of 2 images showing the steps needed to make the marinade.
The marinade is as simple as mixing up 6 ingredients.

Ideally, you want to make this marinade about 30 minutes before adding to the mushrooms.

  1. In a small bowl, add the avocado oil, capers, grated garlic cloves, ½ teaspoon salt, lime juice, and red pepper flakes.
  2. Chop the basil chiffonade style and add it to the bowl.
  3. Mix well and set aside. You can use a food processor, but I prefer it hand-chopped. 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. For best results, dry them thoroughly because it will release the water during the cooking process.

Step 2: How to make an easy mushroom Salad

Collage of 6 steps needed to make mushroom salad. Each step is numbered.
See how easy it is to make this salad!
  1. Make sure the mushrooms are washed and thoroughly dried. Do this the night before. Next day, remove the mushroom stem and cut the mushrooms into 4 pieces.
  2. Use a wok or large skillet to cook the mushrooms. Make sure they are in a single layer in the wok. Heat it for 30 seconds and then add the avocado oil.
  3. Heat on low for 20 seconds and then add the chopped mushrooms. The heat should always be low, never medium heat.
  4. Saute them for 5-7 minutes. Your cook time will depend on your wok. These mushrooms are best when undercooked since they are going to be marinated.
  5. Transfer mushrooms to a large bowl to cool down. If there is any liquid in the wok, discard it first.
  6. After the mushrooms have cooled down, add the mushroom marinade and mix well. Bon appetit! They are ready to serve. Optional: top with sesame seed.

👩‍🍳 Cookware Tip: For this simple recipe, use a wok instead of a pan because woks will heat faster and cook ingredients quickly.

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

Source: UCLAHealth.org, MushroomCouncil.com, and FoodRevolution.org.

Top and closeup view of the musrhoom salad
I prefer making a warm mushroom salad because I am not a fan of raw mushrooms.

Answering Common Questions

What type of mushrooms are edible?

I went with brown button mushrooms because these fresh mushrooms are always in my fridge. You can also use:
– White button mushrooms
– Cremini mushrooms (AKA baby bella mushrooms)
– Shiitake mushrooms
– Maitake mushrooms
– Portobello mushrooms
– King oyster mushrooms.
I have made these air fryer oyster mushrooms and fell in love with them! You have to try them ASAP.

Can I use raw mushrooms in this salad?

Yes, the best way to make this mushroom salad is by 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 that they can be marinated easily.

What herbs can I use in a mushroom salad?

Herbs like fresh basil, fresh parsley, Rosemary, thyme, and oregano. Use one or a combination of herbs that you have on hand.

How do I prevent mushrooms from becoming soggy when cooking?

The first thing to do to ensure you get crispy mushrooms is to make sure they are not wet. I will wash them the night before and thoroughly dry them first. Also, I add them to a heated pan so that they start cooking immediately and do not have a chance to “sweat” in the pan. Don’t add salt until the end since it draws out the water.

👩‍🍳 Substitution tip: Any fresh herbs can be used in the marinade, not just basil. One or more combinations of Rosemary, thyme, oregano, and dill will be great in this recipe.

Making ahead and storing them

Homemade Mushroom Salad
This fresh mushroom salad is tangy and spicy! It’s so addictive and good for the gut.

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 an airtight container like (Affiliate Link) this glass container with a 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 love them.

But, put them into any recipe and they will make that meal taste even better. Put them into arugula salad, kale salad, pasta, grilled cheese sandwiches, and quinoa soup. They also taste really good in a creamy mushroom risotto.

I served them as a holiday side dish in 2023 and it was a huge hit. They tasted great with pickled red onions.

Pair these mushrooms with a complete protein and it will help in nutrition absorption. Or, put them in a green salad, like a bed of arugula, to add more nutritional value to it.

Will you eat them right out of the jar or will you put them into a recipe?

Try these mushroom recipes

Top and closeup view of the air fryer miso glazed vegetables
Top view of a risotto filled white oval plate over a yellow lace napkin
Top view of green beans and mushrooms in a white plate with red pepper flakes for garnish
easy mushroom bruschetta

If you are a salad lover, I have a whole salad category devoted to the best salads like tomato salad, cucumber salad, and watermelon salad.

Sharing is caring

Don’t be shy, chime in below in the comments. Let me hear your opinion on this recipe. If you enjoyed this, please give it 5 stars and share it on Facebook, Pinterest, Twitter and Instagram.

Top view of a white plate on a blue backgroun. Plate has mushroom salad in it.

Easy Mushroom Salad Recipe

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.
5 from 43 votes
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Appetizer, Salad
Cuisine Italian
Servings 2 people
Calories 60 kcal


For the mushroom marinade

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 flakes
    2 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 bowl
    4 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 oil
    1 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 #1
    8 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.

Serve immediately or store in a glass container for future use


    #1 Your cook time will depend on your wok.  What you want is when mushrooms start to brown but before they turn crispy.  So, normally, it should be about 5 minutes on low heat. 
    #2  If there is any liquid in the wok, don’t transfer it to the bowl with the mushrooms. Discard it instead because it will interfere with the marinade.
    – 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. 
    – 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.
    – Refrigerate these marinated mushrooms, if you don’t use them immediately.  Use glass containers to store them and use up within 2-4 days. 


    Calories: 60kcal
    Keyword how to make mushroom salad, mushroom marinade, warm mushroom salad
    Tried this recipe?Let us know how it was!

    Similar Posts

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Hi – the salad looks lovely. Do you have a reputable reference for your comment that pink salt is significantly better than other salt? If so, please share as i have seen other information which says there is no difference between them.


    2. This is actually such a good idea. I mostly do stir fries with mushroom. Never done a salad. Loved its fresh dressing too.

    3. I was never a fan of mushroom salad but this recipe has changed it! Sautéing mushrooms before making the salad made all the difference and I loved it. Thank you.

    4. I absolutely love marinated mushrooms – so glad I ran across this recipe! That hint of heat, the fresh herbs & the briny capers were so so good together.

    5. The capers and basil were such a nice flavorful touch. We doubled the red chili flakes because we love spice. Turned out great!