This marinated mushroom salad is so delicious and easy to make in advance.
Perfect as a side salad for summer eating with barbecues, picnics and buffets, this French salad is much quicker to make than a coleslaw with far less chopping!
Heap it on sandwiches, wraps or even a baked potato.
Why you will love this mushroom salad
- you can use any fresh mushrooms you have
- easy to make in advance
- no cooking required
- so many uses!
What are the ingredients?
There's so many flavours in this mushroom salad so you don't need to use anything other than plain white mushrooms.
For the marinade I have used white wine, lemon juice, vinegar and olive oil. The acidforms a chemical process which 'cooks' thee mushrooms, like they would do meat or fish.
For flavouring I have used garlic, shallots and tarragon.
And, to serve I have used crème fraîche and freshly snipped chives.
How to make this marinated mushroom salad
It takes about 15 mins to prepare and there's no cooking!
I used quite large mushrooms so I sliced them in half and then each half into slices. This gives the marinade a chance to penetrate the mushrooms fully.
Finely mince that shallots and crush or mince the garlic.
Combine all the ingredients in a glass bowl, except half the chives and the crème fraîche.
Cover the bowl and leave in the fridge for 2 hours to marinate. Stir the mushrooms from time to time.
When you are ready to serve stir in the crème fraîche, transfer to a serving dish and sprinkle with the remaining chives.
I've used tarragon in this recipe as I think it goes so well with mushrooms but the classic French way would be to add freshly chopped parsley.
You could also swap the shallots for finely sliced spring onions.
For a lighter salad leave out the creme fraiche completely and serve as it is. Alternatively, use some fat free yogurt if you prefer.
These marinated mushrooms can be used in so many ways. Perfect as a side dish for barbecues and grilled meats, in sandwiches or on baked potatoes.
They can also be used to fill vol au vents, top crostini or a s a dip with crackers.
This dish will keep up to 3 days in the fridge. If yogurt or creme fraiche has been added the mixture is likely to separate.
These champignons à la crème are so creamy and tangy!
I'd love to know what you would serve them with.
- if your mushrooms have any soil residue don't be tempted to wash them or they will act as sponges and just soak up water and become slimy - simply wipe with a slightly damp paper towel
More salad recipes
French Marinated Mushroom Salad
- 10 white mushrooms halved then sliced thinly
- 2 cloves garlic crushed
- 1 shallot finely chopped
- 1 tablespoon virgin olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoon dry white wine
- salt and freshly ground pepper to taste
- 2 tablespoon chopped chives
- 1 tablespoon dried tarragon
- 3 tbdp reduced fat creme fraiche
- Combine everything in a large bowl except the creme fraiche and half the chives.
- Cover and refrigerate for 2 hours, stirring regularly.
- Stir in the creme fraiche and seasoning and top with the remaining chives before serving.
This recipe was originally postd on the 5th September 2015.