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.
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.