If you're a mushroom lover looking for a versatile dish, this mushroom salad with lemon maple vinaigrette is a fantastic choice. Serve this salad up warm, at room temperature, or even chilled on a hot summer day!
This picnic-inspired deli mushroom salad makes a fantastic savory side dish or topping for everything from sandwiches to grilled meats, poultry, seafood and cheeses. Yes, cheese, please!
I highly recommend serving this mushroom salad with grilled steak, or using it as a topping for cedar plank salmon finished with melted brie.....so good!
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⭐ Why You'll Love This Salad
- Versatile. Great for picnics and outdoor summertime gatherings. It's good warm, room temperature or cold!
- Wonderfully flavorful! The savory roasted mushrooms pair perfectly with the acidic lemon juice, while the maple adds a hint of sweetness and the parsley adds a fresh balance.
- Easy to make!
- Simple ingredients.
- Naturally low-carb, vegetarian and gluten-free. Can even be made diabetic and keto-friendly if you use sugar-free maple syrup.
🥘 Ingredients You'll Need
- Mushrooms - I use white button mushrooms in this salad but you can use a variety if you choose. Keep reading to see more mushroom recommendations.
- Flat Leaf Parsley - Adds freshness to balance the savory and subtle sweetness.
- Fresh Basil - Brings a unique flavor to the salad, taking all the flavors to the next level. I highly recommend using fresh basil not dried for the full flavor experience.
- Shallot - Finely minced.
- Lemon Juice - Fresh lemon juice. Zest the lemon for a nice garnish before using the juice if you really want to bring out a lemony flavor.
- Red Wine Vinegar - Adds a nice earthy acidity to the dressing.
- Maple Syrup - I love the combination of mushrooms and maple syrup. It's magical. Use sugar-free maple syrup if you want to make this keto-friendly.
- Dijon Mustard - Use a smooth dijon mustard like Grey Poupon.
- Thyme - Fresh or Dried.
- Fresno Chile Adds a subtle heat and beautiful color.
- Olive Oil
- Salt and Pepper
See recipe card for quantities.
🔪 How to Make Mushroom Salad
Preheat the oven to 425℉.
Clean mushrooms. Using a damp clean towel, wipe each mushroom clean.
Cut mushrooms. Using a sharp knife, cut each mushroom into quarters, making sure to cut them as evenly as possible. *If the mushrooms are large you may need to cut them into sixths.
Add to a sheet pan, drizzle with olive oil, and sprinkle with black pepper. Toss the mushrooms with the olive oil and pepper, then spread them into an even layer.
COOKING TIP! Leave plenty of space between the mushrooms so they roast instead of steam.
Cook for 10 minutes. While the mushrooms are cooking, make the vinaigrette and roughly chop parsley. After 10 minutes, stir mushrooms and cook another 10-15 minutes or until golden brown.
Make the vinaigrette: Add all ingredients to a medium, heatproof serving bowl. Whisk with a fork to combine.
Put it all together. Add cooked mushrooms and parsley to the bowl with the vinaigrette and stir well to combine.
Top with fresh basil, serve and enjoy!
FLAVOR TIP! I love what the addition of fresh basil does for this salad. Add the basil at the end just before serving for extra added flavor!
🍄 Best Mushrooms to Use
One of the best things about this mushroom salad is you can use simple mushrooms and it will still taste FANTASTIC. I chose to create this recipe with white button mushrooms because they are more affordable and easy to find.
Of course if you love fancy mushrooms and want to get creative with the textures in this salad here are a few great options:
- Shiitake Mushrooms
- Crimini Mushrooms
- Oyster Mushrooms
- King Trumpet Mushrooms
- Portobello Mushrooms
Can I use different types of mushrooms together in the salad?
Absolutely! Combining different types of mushrooms can add variety to your salad. Just ensure that the mushrooms you choose have similar cooking times and textures, so they cook evenly.
📋 Storing, Serving and Make Ahead Tips
This mushroom salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator.
Reheating a mushroom salad can be a bit tricky, mushrooms can become mushy when reheated. Here are a few methods I recommend:
- Stovetop:
- Heat a non-stick skillet over medium heat.
- Add a small amount of oil or butter to the pan.
- Add the mushroom salad to the pan and gently toss or stir it for a few minutes until heated through.
- Oven:
- Preheat your oven to a low temperature, around 250°F
- Spread the mushroom salad in a shallow baking dish.
- Place the dish or sheet in the preheated oven for about 5-10 minutes until warmed.
Leftovers will last 2-3 days.
LEFTOVERS TIP! Use them on sandwiches or as a pizza topping....yum.
👩🏻🍳 Fun Ways to Use This Salad
- Put on top of a warm baked brie with fresh thyme for a savory, earthy and velvety appetizer dish.
- Serve with a nice grilled steak or put this mushroom salad medley on top!
- Use as a topping for baked salmon with brie. My favorite!
- Add to a grilled cheese or veggie sandwich on toasted bread.
💭 FAQ
Can I prepare the mushroom salad in advance?
Yes, you can easily prepare this cooked mushroom salad in advance.
How should I clean the mushrooms before cooking?
It's best to wipe the mushrooms gently with a clean, damp cloth to remove any dirt or debris. Avoid soaking them in water, as mushrooms tend to absorb moisture and become soggy.
Can I serve the mushroom salad cold?
Yes, you can also enjoy it at room temperature or chilled.
📖 Recipe
The Ultimate Mushroom Salad with Lemon Maple Vinaigrette
Equipment
- Fork or spoon For mixing and serving
- Chef's Knife
- Cutting Board
Ingredients
For the Salad:
- 1 Pounds Mushrooms White Button or Cremini
- ½ Cup Parsley Italian Flat Leaf
- 2 tablespoon Olive Oil to drizzle
- ⅛ tsp Black Pepper
- 5 leaves Fresh Basil to garnish
For the Vinaigrette:
- 1 tablespoon Shallot Minced
- 2 tablespoon Red Wine Vinegar
- 2 tablespoon Lemon Juice Fresh
- 2 tablespoon Maple Syrup *see notes
- ½ teaspoon Dijon Mustard like Grey Poupon
- ½ teaspoon Fresh Thyme or ¼ teaspoon dried thyme
- 1 teaspoon Fresno Pepper optional, thinly sliced
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- 2 tablespoon Olive Oil
Instructions
For the Mushroom Salad
- Preheat the oven to 425℉.
- Using a damp clean towel, wipe each mushroom clean.Using a sharp knife, cut each mushroom into quarters, making sure to cut them as evenly as possible. *If the mushrooms are large you may need to cut them into sixths.
- Add the mushrooms to a sheet pan, drizzle with olive oil, and sprinkle with black pepper. Toss the mushrooms with the olive oil and pepper, then spread them into an even layer. Cook mushrooms for 10 minutes. While the mushrooms are cooking, make the vinaigrette and roughly chop parsley.After 10 minutes, stir mushrooms and cook another 10-15 minutes or until golden brown.
- Add cooked mushrooms and parsley to the bowl with the vinaigrette and stir well to combine. Top with fresh basil, serve and enjoy!
For the Vinaigrette
- Add all ingredients to a medium, heatproof serving bowl. Whisk with a fork to combine.
Recipe Notes
Nutrition
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