Michael Davis
Mushroom salad is a dish that can be served in a variety of ways, including warm or cold, and raw or cooked. It often includes ingredients such as olive oil, lemon, garlic, and parsley. Some variations include specific types of mushrooms, such as button mushrooms, or oyster mushrooms. The salad can be served as an antipasto or side dish, and can be garnished with cheese, such as Parmesan or Gouda.
| Characteristics | Values |
|---|---|
| Type of Dish | Light antipasto or side dish |
| Preparation Time | 4 hours or overnight |
| Ingredients | Mushrooms, lemon, olive oil, sea salt, black pepper, vinegar, parsley, Parmesan, carrots, celery, green pepper, onion, olives |
| Variants | Warm or cold, cooked or uncooked, with or without soy sauce, with or without garlic |
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What You'll Learn
Mushroom salad ingredients
There are many variations of mushroom salads, but they typically include fresh mushrooms, a dressing or marinade, and other ingredients for flavour and texture. Here are some common ingredients used in mushroom salads:
Mushrooms
The type of mushroom used in the salad can vary depending on personal preference and availability. Common choices include white mushrooms, button mushrooms, Champignon mushrooms, portabella, cremini, and enoki. It is recommended to choose fresh, firm mushrooms with closed hats firmly attached to the stem. Smaller mushrooms are preferable for better presentation.
Dressing/Marinade
A variety of dressings or marinades can be used to flavour the mushrooms. Popular options include a tangy lemon dressing, lemon juice, olive oil, balsamic vinegar or glaze, and various types of vinegar. Some recipes call for a simple marinade of olive oil, salt, and pepper. The mushrooms are typically coated in the dressing and allowed to marinate in the refrigerator for several hours or overnight.
Additional Ingredients
Mushroom salads often include a combination of additional ingredients to enhance the flavour and texture. These can include Parmesan cheese, parsley, garlic, sea salt, cracked black pepper, and nutritional yeast. Some recipes may also incorporate bell peppers, orange juice, or white wine.
Preparation
Mushroom salads can be served raw or cooked. When preparing the mushrooms, it is generally recommended to avoid washing them, as they easily absorb water. Instead, gently brush off any dirt with a damp cloth or paper towel. For cooked mushroom salads, the mushrooms can be sautéed or stir-fried in olive oil until soft, and then combined with other ingredients and seasonings.
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How to prepare mushrooms for a salad
There are many ways to prepare mushrooms for a salad, depending on the type of mushroom salad you want to make. Here is a step-by-step guide on how to prepare mushrooms for a few different types of mushroom salads:
Roasted Mushroom Salad
- Preheat your oven to 425° F.
- Wash, dry, and roughly chop the mushrooms.
- In a large bowl, mix the mushrooms with chopped garlic, olive oil, salt, and pepper.
- Spread the mixture on a lightly greased baking sheet and roast in the oven for about 45 minutes, until golden brown and cooked through.
- Remove from the oven and let it cool.
- Place the roasted mushrooms in a bowl and add a splash of red wine vinegar. You can also add more olive oil if desired.
- Sprinkle with parsley and serve immediately, or store in an airtight container in the refrigerator for later.
Sautéed Mushroom Salad with Sherry Dressing
- Wash and slice the mushrooms.
- Heat a skillet over medium heat and add olive oil.
- Cook the mushrooms in the hot oil until soft, for about 5-10 minutes.
- Add chopped garlic to the mushrooms and season with salt and pepper. Cook for an additional 2 minutes.
- Pour in some sherry and cook for another minute, stirring and scraping up any browned bits.
- In a separate bowl, mix your desired greens with the sherry-mushroom dressing.
- Serve the salad with grated Parmesan cheese on top.
Marinated Mushroom Salad
- Choose fresh, firm white mushrooms, preferably small in size.
- Quickly rinse and peel the mushrooms, then remove the stalks.
- Thinly slice the mushrooms and place them in a bowl.
- Prepare a marinade with lemon juice, vinegar, olive oil, and salt. You can also add other herbs and spices of your choice.
- Drizzle the marinade over the mushrooms and mix well.
- Cover and refrigerate for at least 4 hours or overnight to allow the mushrooms to absorb the flavours.
- Serve the marinated mushrooms on a bed of greens, or simply enjoy them as a tangy mushroom salad.
Cooked Mushroom Salad
- Heat olive oil in a skillet over medium heat.
- Add sliced mushrooms and cook until soft, for about 5-10 minutes.
- Stir in some garlic and season with salt and pepper. Cook for an additional 2 minutes.
- Pour in a splash of white wine and cook for 1 minute.
- Add chopped herbs such as dill and parsley, and mix well.
- Serve the mushroom salad warm or cold, according to your preference.
Remember, when preparing mushrooms for a salad, you can use a variety of mushrooms such as button mushrooms, cremini, shiitake, oyster, or any fresh, firm mushrooms that are available to you. Enjoy experimenting with different recipes and flavours!
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Warm mushroom salad
To make a warm mushroom salad, start by choosing fresh, firm white mushrooms. You can also experiment with different varieties of mushrooms to create a satisfying texture. Brush any dirt off the mushrooms and wipe them with a damp cloth, avoiding washing them directly as they easily absorb water.
Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms until they release their liquid and develop a deep brown color on the edges, about 3-8 minutes. You can also add a pinch of salt to help draw out the moisture and enhance the browning. If using different types of mushrooms, you may want to add them in succession so that the meatier ones cook first.
Once the mushrooms are cooked, you can add additional ingredients and seasonings. For a simple warm mushroom salad, stir in garlic, white wine, and herbs such as dill and parsley. For a more complex flavor profile, try adding soy sauce, sherry vinegar, Marsala, or tomato paste. You can also serve the warm mushrooms on a bed of arugula and prosciutto, topped with shaved Parmesan cheese and sun-dried tomatoes.
To make a warm mushroom salad with sesame dressing, toast white sesame seeds in a frying pan without oil until fragrant. Grind the toasted sesame seeds in a mortar and pestle to create a sesame dressing. This dressing can be drizzled over the warm mushrooms, adding a nutty aroma and flavor to the salad.
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Cold mushroom salad
A cold mushroom salad is a refreshing dish that can be enjoyed as a side or on its own. It is usually made with raw mushrooms, although cooked mushrooms can also be used. White mushrooms, button mushrooms, or any fresh, firm, sliceable mushrooms of your choice can be used.
Ingredients:
- Mushrooms (white cap or baby Bella)
- Garlic
- Ginger
- Greek yogurt or regular yogurt
- Lemon
- Parsley
- Chives
- Olive oil
- Salt and pepper
Directions:
- Clean the mushrooms and cut the stems to be even with the cap.
- Finely slice the mushrooms with a mandolin or sharp knife.
- Grate or mince the garlic and ginger.
- In a bowl, mix together the yogurt, garlic, ginger, lemon juice, parsley, olive oil, salt, and pepper.
- In a plate or large bowl, place the mushrooms and add the yogurt mixture. Mix well and sprinkle with chives.
- Serve immediately or chill in the refrigerator until ready to serve.
If you are not serving the salad immediately, sprinkle some lemon juice over the mushrooms to prevent them from turning brown. This cold mushroom salad is best consumed within the same day, when the mushrooms are still firm and juicy.
You can also try a variation with a lemon Parmesan vinaigrette. To make this dressing, whisk together lemon juice, olive oil, salt, and pepper. Drizzle the dressing over the mushrooms and garnish with Parmesan and fresh parsley.
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Mushroom salad recipes
Mushroom salad is a wonderful, light dish that can be served as an antipasto or side and doesn't require any cooking. There are many ways to make a mushroom salad, and here are a few recipes you can try:
Marinated Mushroom Salad
For this recipe, you can use any fresh, firm white mushrooms with the hat firmly closed to the stem. Champignon mushrooms are a good choice, but you can also choose any other sliceable variety. It is recommended to pick smaller mushrooms for presentation.
First, quickly rinse and peel the mushrooms, then remove the stalks and slice them thinly. You can then marinate the mushrooms in a tangy dressing and leave them covered in the fridge for about 4 hours or overnight. You can use these marinated mushrooms and some of the mushroom dressing to coat a green salad.
Paris Mushroom Salad
This bright and clean salad is made with shaved mushrooms, Parmesan, and parsley, and spiked with lemon, olive oil, and sea salt. You can use a food processor to prepare the ingredients, and then put a serving plate over the food processor bowl. Invert the bowl so that the mushrooms come out on the bottom and the Parmesan on top. Zest a lemon over the salad and add cracked black pepper to taste. In a small bowl, whisk together lemon juice, vinegar, olive oil, and salt until emulsified. Drizzle this over the salad and serve.
Cooked Mushroom Salad
This mushroom salad can be served cold or warm. You can use button mushrooms, heating them in olive oil in a large skillet over medium heat until soft and the juices have reduced. Stir in some garlic, season with salt and pepper, and cook for 2 minutes. Add some white wine and cook for another minute. Finally, stir in some dill and parsley.
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Frequently asked questions
A mushroom salad is a dish made primarily of mushrooms, often served with other vegetables and a dressing. It can be served cold or warm.
Common mushrooms used in salads include button mushrooms, white mushrooms, portabella, cremini, enoki, and oyster mushrooms.
Other ingredients that can be added to a mushroom salad include lettuce, shallots, cheese, garlic, tomato paste, arugula, and vinaigrette.
First, clean, peel, and slice the mushrooms. Add chopped parsley and drizzle with a dressing made from lemon juice, olive oil, and vinegar. Season with salt and pepper to taste.
Heat olive oil in a skillet over medium heat. Cook and stir mushrooms until soft, then stir in garlic, salt, and pepper. Add white wine and cook for another minute. Finally, stir in dill and parsley.
