Marinated Mushroom Salad

4.72 from 7 votes

Discover the easy, quick, and low-carb Marinated Mushroom Salad recipe. Transform basic mushrooms into a flavorful, tangy salad that's perfect as a side or light meal. Get ready to delight your taste buds while keeping it healthful!

Prep Time25

Total Time25

Course: Appetizer, Breakfast & Brunch, Salad, Side Dish

Cuisine: Healthy, Middle Eastern-Inspired

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: mushroom salad, no-cook

Season: Summer Recipes, Year Round

Diet: Gluten-Free, Low-Carb, Nut-Free, Oil-Free, Raw, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian, Whole Food Plant-Based

Method: No bake, Raw

Ingredient Group: Fruit, Dried Fruit & Nuts, Grain Recipes

Servings: servings

Calories: 148kcal

Author: Gustavo De Obaldia

Equipment

Bowl (affiliate link)
Spatula (affiliate link)
Silicon stretch lids (affiliate link)

Ingredients

1 pound mushrooms sliced lengthwise (we used cremini)
3 tablespoons olive oil extra virgin
1 ½ tablespoon balsamic vinegar
2 cloves garlic small, minced
1 tablespoon green onion tops only, chopped
2 tablespoons basil fresh, chopped
¼ teaspoon tarragon dried, or fresh
¼ teaspoon salt

Optional

1 tablespoon parsley fresh, chopped
¼ teaspoon red chili pepper flakes optional

Cups - Metric

Instructions

Combine olive oil, balsamic vinegar, garlic, tarragon, salt, and red chili flakes in a bowl.
Slice the mushrooms. They don't need to be overly thin, just enough to soak up the marinade.
Introduce the sliced mushrooms to the prepared marinade, followed by chopped green onion tops and basil; tossing well to ensure all mushrooms are generously coated.
Let the mushrooms soak in the marinade for approximately 30 minutes, covered with a silicon lid or plastic wrap. This can be done either in the refrigerator or at room temperature.
For an extra touch when serving, garnish the marinated mushroom salad with fresh parsley and a light drizzle of olive oil, if desired.

Video

Notes

Parsley: traditional Lebanese tabouleh is made with curly parsley, but Italian parsley works well too.
Cucumber: to make it entirely traditional Lebanese, omit the cucumber.
Burghul: if you only find coarse burghul, you can use it, but you will need to add ¼ cup of boiling water to the olive oil and lemon juice mix so it softens enough. Allow extra 10 mins to soak. Test for hardness before mixing with the green and veggies.
Couscous: You can use couscous if you can't find burghul wheat, although it wouldn't be traditional. Just add two parts of boiling water for every part of the couscous and soak it for 15 minutes, along with the olive oil and lemon juice.
Mint: some people omit the mint, which is completely fine, but I think it is a true differentiator. In my opinion, that would take away a lot of this salad's freshness.
Lemons: in some countries is hard to find lemons, and limes are more common. Go for it! The taste will change, but the acidity we are looking for will be there.
Tomatoes: the parsley/tomato ratio should be noticeable, don't overdo the tomatoes and/or cucumber since the flavor profile may vary substantially. The parsley is the king here!

Nutrition