Have you tried raw mushroom salad? This is a recipe that is packed full of flavour and is very easy to do.
Perfect for making in advance, these marinated mushrooms are great for picnics, gatherings and alfresco dining for family and friends.
The best bit? Any raw mushrooms will do!
About this recipe
There is something about mushrooms that is always so satisfying.
Their earthy flavours are a must in vegetarian dishes, perfect for stir fries, curries, in creamy sauces or just simply fried as a side dish.
But have you tried them raw? By marinating mushrooms, rather than cooking them over heat, they really do hold their size and shape. Frying tends to allow the water in the mushrooms to escape, causing them to shrink.
This dish is really better described as a quick pickled mushroom salad, as the mushrooms act like little sponges, soaking up the delicious flavours in the liquid.
It's also low carb and not smothered in a creamy sauce, so it's healthy too.
I love the range of mushrooms that you can buy these days. For me, a good all rounder is a brown or chestnut mushroom. They keep well in the fridge and have more flavour than a white mushroom.
However, for this recipe, you can really use whatever you have, as lots of extra flavour will be added to the mushrooms. I've used a mixture of white and brown button mushrooms and delicate oyster mushrooms. I can't help it; I am always seduced by their feathery gills when I see them in the shops. and can't resist buying them!
For the marinade I have used fresh parsley, garlic, olive oil, white wine vinegar, balsamic vinegar and seasoning.
You will need to cut the mushrooms depending on the size you have.
I've cut the button mushrooms into quarters, leaving the stems on for presentation. The oyster mushrooms are cut into long slices, but all the mushrooms are roughly the same size. It's up to you, however, bear in mind that a larger piece will take longer to soak up the flavours.
Place the cut mushrooms in a large salad bowl.
Take the parsley leaves off the stalks and chop finely.
Put all the ingredients for the marinade in a screw top contained and shake to mix.
If you prefer you can add a tablespoon of lemon juice to the marinade too.
Pour over the mushrooms with the parsley and stir everything together.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes.
Give it another stir before tipping the fresh mushroom salad into a bowl to serve.
Supermarket mushrooms tend to come in plastic containers covered in plastic wrap, which can make them sweat and spoil quickly. I remove the wrap and mushrooms and line the tray with kitchen paper. Replace the mushrooms and loosely tuck another piece of kitchen paper over the top. They will keep like this in the refrigerator for at least a week, without becoming slimy.
If you have bought them in a paper bag, I would still use the same method as the paper tends to be waxy and doesn't soak up the moisture they give off.
This salad will last up to 3 days, covered in the refrigerator.
For cooking there is no need to use anything other than plain olive oil, but for salad dressings I prefer to use extra virgin olive oil.
Extra virgin olive oil is known as EVOO and is formed from the first press of a batch of olives. In this way it retains the most flavour, aroma and nutritional value possible.
- To clean mushrooms take some moist kitchen paper and gently wipe off any soil particles. Don't immerse them in water or they will become soggy.
These pickled mushrooms still have some crunch and are infused with the delicious combination of garlic and parsley.
So easy and delicious!
More salads to try
Raw Mushroom Salad
- 300 g mushrooms mixed if you prefer
- 2 tbsp parsley
For the marinade
- 2 cloves garlic crushed or finely minced
- 2 tbsp olive oil extra virgin
- 1 tbsp white wine vinegar
- 1 tsp balsamic vinegar
- ½ tsp salt
- ½ tsp black pepper
- Cut the mushrooms into quarter and place in a large bowl.
- Take the parsley leaves off the stalks and chop finely.
- Put all the ingredients for the marinade in a screw top contained and shake to mix.
- Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes.
- Give it another stir before tipping the raw mushroom salad into a serving bowl.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible