Lightly roasted Swiss brown mushrooms mixed with a tangy parsley vinaigrette to create a flavoursome vegan Pickled Mushroom Salad. Perfect for party platters and easy lunches.
Why I Love Quick Pickled Mushroom Salad
Oh so much to love about this Quick Pickled Mushrooms Salad. I could just eat as is from the dish but one of my favourite ways to serve is to tumble over warm, crusty bread as a toast topper.
No more boring lunches with this easy to make mushroom salad. Adds loads of flavour as a toast topper and so many variations as well!
I love having a packed container in the fridge. Any day of the week, I can have a healthy and delicious lunch sorted in minutes. Plus, it can be easily transported to the office for a workday lunch.
Try these toast topper combinations yourself:
- Quick Pickled Mushrooms With Smashed Avocado
- Marinated Beetroot And Mushrooms
- Quick Pickled Mushrooms Layered Over Good Quality Hummus
- Poached Egg With Pickled Mushrooms
- Creamy Stracciatella Cheese Topped With Pickled Mushrooms
- Fresh Rocket Or Spinach Leaves Mixed With Quick Pickled Mushrooms And Cherry Tomatoes
- Grilled Halloumi Topped With Quick Pickled Mushrooms
This mushroom salad is also a fantastic vegan salad option plus it can be adapted to keto, paleo or Whole30 options. Switch the sugar for alternatives that are suitable for your diet.
Which Mushroom To Use For Pickled Mushrooms?
One of my children does not like mushrooms. He detests them. Anytime he sees it in a dish, he would avoid it like the plague. I am heartbroken because I love mushrooms.
However, I am not defeated as I try to incorporate it and introduce him to different varieties when I can. Hopefully one day, I’ll convince him that mushrooms are super delicious.
For this recipe, I chose to use Swiss brown mushrooms as I prefer the slightly more earthy flavour although white button mushrooms will work too.
When selecting your mushrooms for this vegan salad recipe, 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 up into bite-sized chunks.
If you like Japanese mushrooms, you’d also like our Lotus Root Salad with Pickled Shiitake Mushrooms.
Raw vs Cooked 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.
This easy mushroom recipe will work with raw mushrooms as well, but I decided to roast the swiss brown mushrooms in the oven first.
This helps to draw out the excess water content in the swiss brown mushrooms and brings out a more earthy flavour.
How to Make Quick Pickled Mushroom Salad
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, 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 Prepare Mushrooms
Preheat the oven 180c / 350F. Wash and trim swiss brown mushrooms. If you have larger mushrooms, cut them in half.
Using an ovenproof dish, place swiss brown 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 as you don’t want to thoroughly cook the swiss brown mushrooms so they shrink and shrivel in size.
Remove from the oven and let mushrooms cool down.
How To Marinate Mushrooms
Mix parsley vinaigrette and swiss brown mushrooms together. Toss together to ensure all the mushrooms are fully coated with dressing.
This recipe will work as a quick 20-minute marinade before serving. However, if you have time and are preparing in advance, leave marinated mushrooms in the fridge until ready to serve.
The pickled mushrooms will keep in the fridge for up to a week.
How to Serve Quick Pickled Mushroom Salad
Other than being one of my favourite toast toppers, Quick Pickled Mushroom Salad is a great companion on party platters at any larger gathering.
I also took this Quick Pickled Mushroom Salad to a friend’s house once before, and we served it with roast chicken and vegetables as a side dish. Definitely very popular to help cut through the heaviness of the roast meal.
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Quick Pickled Mushroom Salad
- 500 g Swiss brown 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.
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