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    Home » Recipes » Quick Salad Recipes

    Quick Pickled Mushroom Salad

    Published: Jul 30, 2020 · Modified: May 17, 2021 by The Devil Wears Salad

    Jump to Recipe
    Quick Pickled Mushroom Salad
    Marinated Mushroom Salad
     

    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.

    Quick Pickled Mushroom Salad

    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.

    Swiss brown 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.

    Mushroom marinate for pickling

    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.

    Quick Pickled Mushroom Salad

    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.

    Serve together with our Tomato and Artichoke Salad with Mint Dressing for a light vegan salad lunch or delicious antipasto meal with our Grilled Apricot Salad with Prosciutto Crudo.

    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.

    That’s all!

    More Vegan Salad Recipes

    Get inspired by the biggest collection of salad recipes in the one place. We have recipes to suit lifestyle preferences and different occasions. These salads are both delicious and stylish. Search for your favourite ingredient to find a salad you’ll love!

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    Easy Salad Dressing Recipes

    Salad dressings are incredibly easy to make in the comfort of your own home. This way you can control the ingredients to suit your palate and you can make the exact portion you need for that one meal. Check out our collection!

    • Orange Juice Dressing
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    Quick Pickled Mushroom Salad

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    Quick Pickled Mushroom Salad
    Print Recipe
    5 from 38 votes

    Quick Pickled Mushroom Salad

    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.
    Prep Time25 mins
    Cook Time5 mins
    Total Time30 mins
    Course: Salad
    Cuisine: International
    Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian
    Servings: 4 people
    Calories: 133kcal
    Author: Sammy Eng

    Ingredients

    Salad Dressing

    • 2 tbsp flat leaf parsley, chopped
    • 2 garlic clove
    • 1 red shallot, small
    • 3 tbsp olive oil
    • 2 tbsp apple cider vinegar
    • 1 tsp dried oregano
    • 1 tsp chilli flakes
    • ½ tsp sugar
    • salt, to taste
    • pepper, to taste

    Salad

    • 500 g Swiss brown mushrooms, small

    Click on the toggle below for conversion to US Cooking Units.

    Instructions

    Salad Dressing

    • 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.

    Salad

    • 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.

    Assembly

    • 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.

    Notes

    • 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.

    Nutrition

    Calories: 133kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 602mg | Fiber: 1g | Sugar: 3g | Vitamin A: 317IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

    *Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

    Tried this recipe? We’d Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!

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    Reader Interactions

    Comments

    1. Chef Dennis

      November 03, 2020 at 1:00 pm

      5 stars
      This salad looks sooo scrumptious!

      Reply
      • The Devil Wears Salad

        November 11, 2020 at 12:53 pm

        Thanks! It is!

        Reply
    2. Rosario Arecco

      November 03, 2020 at 5:10 am

      5 stars
      I love this recipe! So easy but very exciting!

      Reply
      • The Devil Wears Salad

        November 11, 2020 at 12:53 pm

        Thank you so much! Love that it’s easy yet still gorgeous looking and delicious!

        Reply
    3. FOODHEAL

      November 03, 2020 at 2:49 am

      5 stars
      Oh, this looks amazing, I love mushrooms and this pickled recipe is one that I try out

      Reply
      • The Devil Wears Salad

        November 11, 2020 at 12:52 pm

        Thank you! Enjoy!

        Reply
    4. Emily Flint

      November 03, 2020 at 2:41 am

      5 stars
      I absolutely LOVE mushrooms but have never tried them pickled…I can’t wait to make this!

      Reply
      • The Devil Wears Salad

        November 11, 2020 at 12:52 pm

        Enjoy Emily! It’s super easy to make too!

        Reply
    5. Amanda Marie Boyle

      November 02, 2020 at 11:38 pm

      5 stars
      I love any excuse to have mushrooms, I love making them as their own side.

      Reply
      • The Devil Wears Salad

        November 11, 2020 at 12:51 pm

        Haha! So true! Hard not to love mushrooms.

        Reply
    6. Audrey

      November 02, 2020 at 9:41 pm

      5 stars
      I love that this is not only tasty but also quick to make.

      Reply
      • The Devil Wears Salad

        November 11, 2020 at 12:51 pm

        Exactly! That’s what we were aiming for:)

        Reply

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    The Devil Wears Salad Team

    United by a common love for salads, us 3 girls decided to embark on a journey to show you that you CAN win friends with salad!

    Tried and tested, these recipes are designed for all discerning home cooks. We have everything from no cook recipes right through to showstoppers. Something for everyone!

    More About Us →

    Most Popular Recipes

    • Korean Cucumber Salad – Oi Muchim (오이무침)
    • Roasted Asian Eggplant with Gochujang Glaze
    • Air Fryer Parsnip Fries
    • Kachumber Salad [Authentic Indian Salad]
    • Miso Mayo Dressing
    • Yuzu Dressing
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