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    Home » Recipes » Salads » Marinated Mushroom Salad

    Marinated Mushroom Salad

    by: Anya·posted: Nov 9, 2014·updated: Oct 7, 2021·3 CommentsThis post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    Whatever your favorite - shiitake, white button, crimini - all mushrooms are loaded with essential vitamins and minerals.  The different variety of mushrooms have been used for thousands of years by traditional Eastern medicine for their healing properties but it's not until just recently that the West has embraced mushrooms for their immune-boosting health benefits.

    Marinated Mushroom Salad packed with nutrients and tossed with olive oil and enzyme-rich apple cider vinegar for more health benefits. This salad can be made up to week in advance.

    According to the USDA, mushrooms are loaded with Vitamins B, C and D and the mineral content is rather high as well containing selenium, zinc, potassium, iron, magnesium, phosphorus among others.  What's more is that unlike many fruits and vegetables, most of these nutrients remain intact when cooked.

    Marinate Mushroom Salad packed with nutrients and tossed with olive oil and enzyme-rich apple cider vinegar for more health benefits. This salad can be made up to week in advance.

    Considerable research has been done on the healing powers of exotic mushrooms, much unbeknownst to us.  But here in the West, we are mostly familiar with the humble white button mushroom.  Or baby bella.  Or shiitakes.  Or oyster mushrooms.  Whatever your favorite shroom is (as long as it's legal) - you can dress it up with these simple ingredients found in most real-food kitchens.

    Marinate Mushroom Salad packed with nutrients and tossed with olive oil and enzyme-rich apple cider vinegar for more health benefits. This salad can be made up to week in advance.

    And though most often than not, I do prefer white button's close cousin the Baby Bella because of it's stronger meatier taste, the white button when paired with the right ingredients, will not disappoint.  This salad is a great example.  I've made this before with white button mushrooms with much success as the tartness of the Apple Cider Vinegar and the kick of the garlic is a great addition.  My favorite part about this salad is that not only is it a crowd pleaser but it's also easy on the wallet.  White button mushrooms are undoubtedly the most economical mushrooms on the market so no need to prepare yourself for sticker shock, because let's be realistic...who wants to pay $35/per pound for a fungus you can't pronounce.  But as I've already mentioned, baby bellas and shiitakes are great too.  Obviously!

    Marinated Mushroom Salad packed with nutrients and tossed with olive oil and enzyme-rich apple cider vinegar for more health benefits. This salad can be made up to week in advance.

    I love how easy this salad is.  You just throw the ingredients in a bowl, combine everything well and then jar it.  It keeps in the refrigerator for up to a week, possibly longer but we wouldn't know because we usually consume it within days.  Most importantly, I love how nutritious and healthy this is.

    Marinated Mushroom Salad packed with nutrients and tossed with olive oil and enzyme-rich apple cider vinegar for more health benefits. This salad can be made up to week in advance.

    Printable Recipe

    Marinated Mushroom Salad

    Anya @ Prepare & Nourish
    This mushroom salad is great for parties, whether it's at your house or a potluck elsewhere. It's a great crowd-pleaser, frugal to make, and can be prepared days in advance before the big day.
    4.67 from 3 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 30 minutes mins
    Cook Time 10 minutes mins
    Total Time 40 minutes mins
    Servings 1 quart

    Ingredients
      

    • 24 oz mushrooms of choice Shiitake, white button, baby bella
    • enough water to cover mushrooms and cook
    • 1 T Celtic sea salt
    • 1 t peppercorns
    • 5 garlic cloves sliced
    • ¼ c. Apple Cider Vinegar
    • 4 T olive oil
    • ½ white onion sliced
    • 2 sprigs fresh dill chopped (optional)
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    Instructions
     

    • Prepare mushrooms by rinsing them in cool water. Slice the mushrooms into ¼" pieces. Or if using baby shiitakes as in post, no need to slice them.
    • In a medium-sized pot, toss mushrooms and fill with water. Bring to boil. Reduce heat to medium-high and cook for 10 minutes.
    • Strain mushrooms in a colander and rinse with filtered water.
    • In a medium bowl, combine mushrooms, salt, peppercorns, bay leaves, sliced garlic, apple cider vinegar, lemon juice, olive oil and sliced onions. Mix well to incorporate all flavors. Can be consumed right away but it does become more flavorful after a few days.
    • Add chopped fresh dill.
    • Can be stored in refrigerator for up to one week.
    Nutrition Information
    The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
    ©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Mention @prepareandnourish and be sure to tag #prepareandnourish!

    Marinated Mushroom Salad packed with nutrients and tossed with olive oil and enzyme-rich apple cider vinegar for more health benefits. This salad can be made up to week in advance.

    Let's connect! I share more personal, daily snippets of life on Instagram, insightful articles and awesome recipes on Facebook and pin away like it's going out of style on Pinterest.

     

    This post has been shared on: Thank Goodness It's Monday | What'd You Do This Weekend? | The Art of Homemaking | Healthy, Happy, Green & Natural | Homemade Mondays | Anti-Procrastination Tuesday | Homestead Blog Hop | Allergy Free Wednesdays | Gluten-Free Fridays | Full Plate Thursday | Funtastic Friday | Real Food Friday |

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    About Anya

    Sharing wholesome recipes using seasonal ingredients and simplified methods since 2014. My hope is you'll feel right at home in this online kitchen, where you'll find real food recipes for real families.

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      Recipe Rating




    1. Marla says

      February 06, 2016 at 7:00 am

      Hi Anya,
      This sounds delicious and filled with a wealth of health. Mushrooms used to be one of my favorite foods but I can no longer eat them, but hopefully someday I will be able to again. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

      Reply
    2. Miz Helen says

      February 08, 2016 at 7:36 am

      Thank you so much for sharing with us for our 5th Anniversary of Full Plate Thursday! Hope you have a fantastic week and hope to see you again real soon!
      Miz Helen

      Reply
    3. Deborah Davis says

      February 08, 2016 at 7:19 pm

      Yum! Who can resist this delectable dish! I love adding marinated mushrooms to my vegetable salads! Thank you for sharing your healthy and delicious Marinated Mushroom Salad recipe with us at the Healthy, Happy, Green & Natural Party! I'm pinning and sharing this wonderful post!

      Reply

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