Best Mushroom Salad Recipe You Will Ever Make

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COOKED MUSHROOM SALAD



Cooked Mushroom Salad image

This mushroom salad can be served cold or warm. I usually use button mushrooms because they are easily available year-round.

Provided by Nine

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 (16 ounce) packages sliced fresh mushrooms
salt and freshly ground black pepper to taste
2 garlic cloves, pressed
1 splash dry white wine
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Steps:

  • Heat olive oil in a large skillet over medium heat and cook mushrooms until they are soft and mushroom juice has reduced, 5 to 10 minutes. Season with salt and pepper. Stir in garlic and cook for 2 minutes. Add white wine and cook for 1 minute. Stir in dill and parsley.

Nutrition Facts : Calories 95 calories, Carbohydrate 8.6 g, Fat 4.2 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 53.3 mg, Sugar 3.9 g

FRESH MUSHROOM SALAD WITH LEMON PARMESAN VINAIGRETTE



Fresh Mushroom Salad with Lemon Parmesan Vinaigrette image

This easy and fresh mushroom salad is made with bright lemon juice, parmesan cheese, and fresh parsley.

Provided by Liz DellaCroce

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 7

16 ounces Whole White Mushrooms (sliced)
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons parmesan cheese (finely grated)
2 tablespoons parsley (minced)
1 clove garlic (grated)
salt and pepper (to taste)

Steps:

  • Place all ingredients in a medium bowl and toss well. Taste for seasoning and add more salt and pepper to taste. Serve at room temperature or chilled.

Nutrition Facts : Calories 101 kcal, Carbohydrate 5 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 47 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SAVORY MARINATED MUSHROOM SALAD



Savory Marinated Mushroom Salad image

Packed with mushrooms and loads of crunchy colorful ingredients, this salad is perfect at picnics and parties. It keeps so well in the refrigerator you can easily make it ahead of time. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 quarts water
3 tablespoons lemon juice
3 pounds small fresh mushrooms
2 medium carrots, sliced
2 celery ribs, sliced
1/2 medium green pepper, chopped
1 small onion, chopped
1 tablespoon minced fresh parsley
1/2 cup sliced pimiento-stuffed olives
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
1/2 cup prepared Italian salad dressing
1/2 cup red or white wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano

Steps:

  • In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.

Nutrition Facts : Calories 142 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

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