No more boring lunches with this easy-to-make marinated mushroom recipe. Lightly roasted mushrooms tossed with a tangy parsley vinaigrette to create a flavoursome quick pickled mushroom salad. Perfect for charcuterie boards, antipasto, steak side dishes or easy lunches.
Why You’ll Love Our Quick Pickled Mushrooms Salad
This is not your traditional pickled mushrooms recipe where you need to sterilise your jar or leave for long hours etc.
What I am doing is a quick pickle, let the mushrooms marinate in the parsley vinaigrette in the refrigerator for about 20 minutes and then be ready to eat.
There is so much to love about this marinated mushroom recipe.
- It is simple to make with easy-to-find ingredients
- Can easily prep ahead for healthy and satisfying workday lunches
- Transport friendly for picnics, potluck gatherings and BBQs
- Fantastic vegan salad that can be adapted to keto, paleo or Whole30 options.
- Switch the sugar for alternatives that are suitable for your diet
How To Serve Marinated Mushrooms?
I could easily eat this dish as is, but one of my favourite ways to serve this pickled mushroom salad is to tumble over warm, crusty bread as a toast topper. Combine with our little gem salad; it will be a great vegan lunch meal.
Another great brunch idea would be to match it with our smoked salmon avocado salad. The tangy parsley vinaigrette on the pickled mushrooms would work a treat with the salty smoked salmon and creamy avocado.
Finally, try it with charred cherry tomatoes and stracciatella cheese. The buttery mozzarella strands of stracciatella cheese would coat the marinated mushrooms and create a whole new flavour.
And for something different as a side dish, this cold marinated mushroom salad will be a great topper for a juicy steak.
Which Mushroom To Use For Pickled Mushrooms?
I chose to use cremini mushrooms, AKA Swiss brown mushrooms, as I prefer the slightly more earthy flavour. However, white button mushrooms will also work for this easy marinated mushroom recipe.
When selecting your mushrooms, choose the smaller button varieties. If you can’t find them, you can buy larger-sized ones and cut them in half or quarters.
I haven’t tried this recipe with larger varieties of mushrooms, but it is worth a try! Flat Portobello mushrooms might work if you cut them up into bite-sized chunks.
Flavours/Textures: I adore the “meaty” bite of the cremini mushrooms. Infused with parsley vinaigrette, the overall flavour is earthy, rustic and tangy.
The freshness of parsley, punchy garlic, chilli and earthy dried oregano, are flavours that pair so well with mushrooms.
Ease: This is an easy recipe and simple to prep. Let the marinade do the hard work of infusing the mushrooms with delicious tangy flavours.
Time: As it is a quick pickle recipe, it will only take about 30 minutes to prep, cook and marinate before it is ready to eat.
These are the main ingredients you need for quick pickled mushrooms recipe:
Mushrooms: Regardless of which mushrooms you use, look for firm mushrooms with a smooth appearance. Avoid those that are bruised or damp. I prefer to have a closed veil under the mushroom cap.
Parsley: More than a garnish, flat leaf parsley adds robust flavours to the marinated mushrooms.
Dried oregano: I prefer dried version of oregano in this recipe for the subtle aromatic fragrance. You can also use fresh oregano, but the flavour is more intense, so add according to taste.
Garlic/Shallot: Both ingredients dial up the marinade’s flavours.
Chilli flakes: Also known as red pepper flakes, I like the subtle heat of chilli flakes. You can adjust according to taste.
Apple cider vinegar: A staple in my pantry, apple cider vinegar adds a light tangy, fruity flavour to the mix.
Variations and Substitutions
Cooked vs Raw Mushrooms: You can eat mushrooms raw or cooked. Mushrooms are a great source of vitamins B2 and B3 plus a range of minerals and dietary fibre. Certain varieties are also particularly rich in iron.
I have made this easy mushroom salad with raw mushrooms as well as lightly roasted mushrooms as per this recipe.
Roasting the cremini mushrooms in the oven first helps to draw out the excess water content in the mushrooms and brings out an earthier flavour. Alternatively, you can boil the mushrooms until cooked through.
If you are using raw mushrooms in the salad, I will leave them in the marinade longer so that it can fully absorb all the flavours.
Apple cider vinegar substitute: If you don’t have apple cider vinegar, you can substitute it with red wine vinegar.
Other seasonings in the marinade: Feel free to mix up the marinade. Add extra chilli flakes or increase the garlic if you prefer more garlic. Other seasonings could include mustard seeds, herbs like thyme, basil, dill or mint or even finely chopped bell peppers.
Step by step instructions for how to make quick pickled mushrooms recipe:
How to Prepare Mushrooms
If you wish to use raw mushrooms for this recipe, you can skip the cooking steps. Just wash and trim mushrooms.
Preheat the oven to 180°C or 350°F.
Gentle wash and trim mushrooms. If you have larger mushrooms, cut them in half.
Using an ovenproof dish, place mushrooms in the oven and roast for 5-6 minutes.
The time may vary depending on the size of your mushrooms. Keep an eye on the oven in case they cook too quickly. You don’t want to cook the mushrooms so that they shrink and shrivel in size.
Remove from the oven and let mushrooms cool down.
How to Prepare Parsley Vinaigrette
Wash and finely chop parsley.
Peel and finely mince garlic.
Peel and finely chop red shallot.
In a large dish, add parsley, dried oregano, garlic, red shallot, chilli flakes, sugar, apple cider vinegar and olive oil together. Whisk and mix well.
Add salt and pepper to taste.
How To Marinate Mushrooms
Mix parsley vinaigrette and cremini mushrooms together.
Toss together to ensure all the mushrooms are fully coated with dressing.
Leave in refrigerator for 20 minutes to marinate before serving.
How to Make This Salad Perfectly (Expert Tips)
Best way to clean mushrooms: To clean mushrooms, there is no need to soak them in water. Just brush off any dirt with a damp paper towel or gently rinse the mushrooms, then pat dry.
Extra time: This recipe will work as a quick 20-minute marinade before serving. However, if you have more time and prepare in advance, leave marinated mushrooms in the fridge until ready to serve.
Great Mains for This Salad
What to serve with quick pickled mushrooms recipe? Try these delicious main dish recipes:
This quick pickled mushroom recipe is so great for those balmy summer days and also for dishes that are heavy or strong in flavour. Try out these delicious main dishes that work so well with the mushrooms: grilled BBQ shrimp, easy salmon burger recipe or succulent smoked tri-tip.
Frequently Asked Questions
Yes of course! Leave the marinated mushrooms in the refrigerator until ready to serve.
This is a quick pickle recipe. Let the marinade infuse for approximately 20 minutes, and they are ready to eat.
Store the pickled mushrooms in an air-tight container, and they will keep in the fridge for up to a week.
I like using apple cider vinegar, but you can use other kinds of vinegar, like red wine vinegar or plain white vinegar.
This is one mushroom salad recipe that I have made multiple times for quick lunches at home as well as to share with friends at BBQs and potluck gatherings.
I love adding to my antipasto platter because the tangy flavours are a great match for cold meats, dips and crusty bread. So yum!
More Quick Salad Recipes
Quick Pickled Mushrooms Recipe
- 500 g mushrooms, small
Click on the toggle below for conversion to US Cooking Units.
- Wash and finely chop parsley.
- Peel and finely mince garlic.
- Peel and finely chop red shallot.
- In a large dish, all the salad dressing ingredients together and season with salt and pepper.
- Preheat oven 180°C or 350°F
- Wash and trim swiss brown mushrooms. Cut larger mushrooms in half.
- Place in an ovenproof dish and roast for 5-6 minutes.
- Remove from the oven and let mushrooms cool down.
- Mix parsley vinaigrette and swiss brown mushrooms together.
- Toss together to ensure all the mushrooms are fully coated with dressing.
- Let mushrooms marinate for at least 30 minutes before serving or if you are preparing in advance, leave in the fridge until ready to serve.
- You can use other types of mushrooms for this recipe. I do prefer smaller button varieties but there is no harm to try other larger varieties. If you have larger mushrooms, cut them in half.
- You do not need to cook the mushrooms. Raw mushrooms work fine as well.
- For a plant-based friendly recipe, switch the sugar for maple syrup, or you could omit it entirely for a slightly more tart variation.
- You can prepare the salad in advance and store in the fridge for up to a week.
- Serve as a more substantial tapas or antipasto meal, great with grilled meats and as a toast topper.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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