Marinated Mushroom Salad
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!
Servings: 4 servings
Calories: 148kcal
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.