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.
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.
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.
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!
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
- 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
- 1/4 c. Apple Cider Vinegar
- 4 T olive oil
- 1/2 white onion sliced
- 2 sprigs fresh dill chopped (optional)
Prepare mushrooms by rinsing them in cool water. Slice the mushrooms into 1/4" 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.
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