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!

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!

Ingredients

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.

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 mushroom 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 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.

Instructions

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 clean bowl, add the avocado oil, capers, grated garlic, 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. 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

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. Remove the mushroom stem and cut the mushrooms into 4 pieces.
  2. Use a wok to cook the mushrooms. Heat it for 30 seconds and then add the avocado oil.
  3. Heat on low for 20 seconds and then add the chopped mushrooms.
  4. 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.
  5. 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.
  6. 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

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 kind of mushrooms can I use in the salad?

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.

Can I use raw mushrooms in this salad?

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.

What herbs can I use in a mushroom salad?

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.

How do I prevent mushrooms from becoming soggy when cooking?

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

Homemade Mushroom Salad
This 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 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.

But, put them into any recipe and they will make that meal taste even better. Put them into arugula salad, kale salad, pastas, grilled cheese sandwiches and quinoa soup.

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

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

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

Equipment

  • Stir Fry Wok 12″

Ingredients
  

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

Instructions
 

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

    Notes

    NUTRITIONAL INFORMATION IS APPROXIMATE!
    TIPS
    #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. 
    Keyword how to make mushroom salad, mushroom marinade, warm mushroom salad

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    12 Comments

    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.

      thanks
      jacquie

    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!