Description
This Marinated Mushroom Salad is a flavorful, tangy, and nutritious dish that’s perfect as a light lunch, a side dish, or a party appetizer. Featuring fresh mushrooms marinated in a zesty blend of olive oil, balsamic vinegar, garlic, and herbs, this salad is both refreshing and packed with umami flavor. The marinating process infuses the mushrooms with depth and richness, making each bite a delightful experience. Vegan and gluten-free, this salad is not only healthy but also incredibly easy to prepare. Ideal for meal prep or a quick addition to any meal.
Detailed Recipe
Ingredients:
- 2 cups fresh mushrooms (button or cremini), sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup red onion (thinly sliced, optional)
- 1 tablespoon sesame seeds (optional for garnish)
Instructions:
- Prepare the Mushrooms: Clean and slice the mushrooms into thin, bite-sized pieces. If you prefer a more substantial texture, you can leave the mushrooms in larger pieces or quarters.
- Make the Marinade: In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, parsley, oregano, salt, and pepper.
- Marinate the Mushrooms: Place the sliced mushrooms (and optional red onion) in a large mixing bowl. Pour the marinade over the mushrooms and toss to coat evenly.
- Let It Marinate: Cover the bowl and refrigerate for at least 30 minutes to allow the mushrooms to absorb the flavors. For best results, marinate for 1-2 hours.
- Serve: Once marinated, serve the mushroom salad as a refreshing side dish, topping for grain bowls, or as an appetizer. Optionally garnish with sesame seeds for added texture.
