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.
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.
Nutrition
Calories: 60kcal
Keyword how to make mushroom salad, mushroom marinade, warm mushroom salad