Today’s mushroom salad recipe is the ideal choice for holidays and National Mushroom Day (October 15). This delicacy packs a punch with its intense flavors and takes only 25 minutes to put together.
The cremini mushrooms are cooked with butter, then tossed together with feta cheese crumbles and crispy walnuts. They work together harmoniously to create an appetizing meaty aroma and beautiful taste.
Research suggests that the antioxidants in mushrooms may help reduce the risks of hypertension and metabolic disorders in general. Mushrooms also bring anti-inflammatory effects that protect your body from inflammations.
Cremini mushrooms (which can be found in this recipe) are actually an older variation of Agaricus bisporus (a.k.a. button mushrooms). They’re significantly firmer, browner, and deeper in flavor compared to white mushrooms.
2. Portobello Mushrooms
Portobello mushrooms are actually full-grown button mushrooms, which also means the mature version of cremini mushrooms. Put on a scale next to cremini and button mushrooms, portobello mushrooms have a much larger flat cap that’s fully open to expose the dark, fragrant gills underneath.
This variety of mushroom is known for its firm texture and deep, rich flavor. Their palm-sized flat caps can stand up to grilling pretty well and are usually substituted for burger buns and sandwich bread.
3. Shiitake Mushrooms
Shiitake means “oak fungus” in Japanese as these mushrooms were cultivated on the shii tree back in the day.
Fresh shiitake mushrooms have umbrella-shaped brown caps atop long and slender stems. They’re spongy and deliver a woodsy flavor — indeed an ideal choice in grilled dishes.
4. Oyster Mushrooms
Oyster mushrooms get their name from having an identical look to an oyster. They offer a subtle and delicate flavor, with colors ranging from pale white to greyish brown.
Having a velvety and fleshy texture, oyster mushrooms are often used in Asian soups and stews. They absorb spices and liquids very well, so can be eaten either raw or cooked.
Main Ingredients for Our Mushroom Salad
1. How to Prepare Mushrooms for Salad
Mushrooms make a great veggie alternative to meat as they deliver an umami flavor and meaty texture while also having low calories, fat, and cholesterol. They add nutrients to your diet in a tasty way, that’s why you’ll find plenty of other recipe with mushroom on our website.
Any variety of mushrooms will work for this salad. Aside from cremini mushrooms, other options are shiitake, portobello, and also oyster mushrooms.
We discovered that when we quickly sautéed the mushrooms with onion and melted butter it gave them a smoky meaty aroma. Also, to reduce cooking time, chopping the mushrooms into bite-size pieces is recommended.
2. Mushroom Salad Dressing
This savory and tangy dressing is made using the sautéing juice, olive oil, lemon juice, and ground black pepper. We saved the juice that the mushrooms released when sautéed to add more to the depth of the spices and vegetable flavors.
It’s best to taste the dressing as you go and adjust everything in small amounts until it reaches a perfect balance of sharp, salty, and sweet flavors. Feel free to throw in some red pepper flakes if you prefer a little more heat.
How to Make Mushroom Salad
Sauté the veggie mix: Heat olive oil. Sauté mushrooms with onions, butter, and salt for 10 minutes.
Save the juice: Add the veggie mix to a sieve over a bowl to catch the sautéing juice. Save for later.
Make the dressing: Whisk together the sautéing juice, olive oil, lemon juice, and ground black pepper until well combined.
Assemble: Arrange a bed of arugula on the serving plate. Place the veggie mix on top and add toppings.
Dress and serve: Pour the dressing over. Toss the salad if desired. Enjoy.
What Goes Well with Mushroom Salad?
Mushroom salad can be served as a side dish, an appetizer, or a quick brunch at work. Smoky grilled meats, quickly toasted sandwiches, or buttery crusty bread can all pair perfectly with it.
How Long Does Mushroom Salad Last?
Both the refrigerating and the reheating for mushroom salad are simple. Store it in an airtight container and put it in the fridge to keep it edible for up to 3-4 days.
For a longer storage period, simply move the salad portions to the freezer (sans any greens) so they can last well for up to 3 months.
Sauté the veggie mix: Heat 1/2 tablespoon of olive oil in a nonstick skillet over medium heat. Add mushrooms, yellow onion, red onion, butter, and salt. Sauté for 10 minutes until the mushrooms turn golden.
Transfer the veggie mix into a sieve over a bowl to catch the sautéing juice. Save the juice for later.
Make the dressing: Whisk together the sautéing juice, 1/2 tablespoon of olive oil, lemon juice, and ground black pepper until well combined.
Plate up: Arrange a bed of arugula on each serving plate. Place the veggie mix on top, then sprinkle with chopped walnuts, feta cheese, and parsley.
Pour the dressing over. Toss the salad if desired. Enjoy.
Amount Per Serving (1 serving)
Calories 140Calories from Fat 99
% Daily Value*
Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Vitamin A 844IU
Vitamin C 10mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Lizzie Streit is a Minneapolis-based dietitian and founder of It’s a Veg World After All. She completed her MS in Human Nutrition from Drexel University, and is an expert in culinary nutrition, recipe development, and nutrition communications. Lizzie’s philosophy is centered around making nutrition recommendations, and especially the advice to eat more vegetables, approachable and realistic. She is excited to be working with the team at Healthy Recipes 101 to ensure that their recipes are both nutritious and delicious.