Turn simple mushrooms into the star of your salad with this fresh and flavorful marinated mushroom recipe. Tossed in a zesty blend of avocado oil, Dijon, white wine vinegar, and spices, the mushrooms soak up bold flavor before being plated atop crisp romaine with cherry tomatoes, green onions, blue cheese, and almonds. Beautifully deconstructed and endlessly customizable, this salad is a delicious, no-waste way to elevate your everyday greensāmade perfectly for one.
This salad is hearty enough to be a meal by itself or have it as a side with a protein of your choosing. The marinated mushrooms are pretty good all by themselves as well. They don’t have the extra hard vinegar taste that many bottled marinated mushrooms have. The white wine vinegar, lemon and Dijon dance perfectly with the spices in this marinade.
If you’re wondering what to do with the extra mushrooms, check out this Cream Mushroom Soup
Marinated Mushroom Salad
Ingredients
- 2 tbsp olive oil or oil of your choosing, I often use avocado
- 1 tsp dried basil
- ā tsp salt
- Ā½ tsp paprika
- Ā½ tsp pepper
- 1 tsp Dijon
- 2 tsp white wine vinegar
- Ā½ tsp lemon juice
- Ā¼ lb mushrooms sliced
- 3 green onions sliced thin, include part of green
- Ā½ cup walnuts chopped optional ~ I've also used almonds
- 2 oz blue cheese crumbles or a vegan alternative
- 1 Ā½ cup lettuce leaves torn or chopped well, up to you
- 6 cherry tomatoes or however many you like š
Instructions
- Mix together the oil, Dijon, vinegar, lemon and spices
- Stir in mushrooms and get well coated (you could add green onion as well)
- Set aside to combine and rest for at least an hour at room temp (I cover with plastic wrap for safety) (I've also done this ahead of time and stored in fridge till needed up to 3 days later)
- Mix in walnuts, blue cheese, lettuce and tomatoes —– you can also serve this deconstructed where each item sits atop the lettuce bed