If you're a mushroom lover and a salad lover, you're going to adore this mushroom salad with lemon maple vinaigrette! Whether you enjoy it warm, at room temperature, or chilled, this dish is perfect for everything from picnics to holiday side dishes or as a flavorful side dish for busy weeknight dinners.
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Made with roasted mushrooms, fresh parsley, and a zesty lemon maple vinaigrette, this easy mushroom salad is packed with flavor. It pairs beautifully with grilled steak, makes a delicious topping for baked salmon with brie, or even serves as a hearty component in a crunchy green salad.
This simple recipe is naturally vegetarian, gluten-free, and low-carb—and it can even be adapted for keto or diabetic diets by swapping in sugar-free maple syrup.
Why You'll Love This Mushroom Salad
- Versatile – Serve it warm, at room temperature, or cold. Perfect for any occasion!
- Packed with Flavor – Roasted mushrooms with lemon juice, red wine vinegar, and Dijon mustard create the ultimate tangy-savory balance.
- Easy to Make – This fresh salad comes together with just a handful of ingredients and 3 simple steps.
- Naturally Healthy – Loaded with B vitamins and antioxidants, making it a great way to enjoy mushrooms while supporting your health.
🥘 Ingredients You'll Need
- Mushrooms – Button mushrooms, shiitake mushrooms, oyster mushrooms, or a mix of your favorite wild mushrooms.
- Olive oil – Enhances the natural umami of the mushrooms while helping them roast to golden brown perfection.
- Fresh Parsley – Brings brightness and balance to the dish.
- Fresh Basil – Adds a beautiful aromatic touch (fresh is best!).
- Shallot – Finely minced.
- Lemon Juice – The acidic zing that lifts the flavors.
- Red Wine Vinegar - white wine vinegar or sherry vinegar
- Maple Syrup – Balances the acidity and adds a touch of natural sweetness. Use sugar-free maple syrup for a keto-friendly version!
- Dijon Mustard – Helps emulsify the dressing while adding tangy depth. Use a smooth dijon mustard like Grey Poupon.
- Thyme – Fresh or dried, this herb pairs beautifully with roasted mushrooms.
- Fresno Chile – Adds a subtle heat and pop of color.
- Salt & Black Pepper – Enhances all the flavors.
See recipe card for quantities.
🔪 How to Make Mushroom Salad
Preheat the oven to 425℉.
- Using paper towels, wipe the raw mushrooms clean. Avoid washing them under water, as mushrooms act like little sponges and will soak up too much moisture.
- Cut mushrooms into quarters depending on their size. If using large mushrooms, cut them into sixths
- Spread the mushrooms on a baking sheet, drizzle with olive oil, and sprinkle with black pepper. Toss to coat.
- Roast for 10 minutes, then stir and cook for another 10-15 minutes until golden brown. Meanwhile, make the vinaigrette.
COOKING TIP! Make sure the mushrooms have plenty of space so they roast instead of steam.
- 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 mix different mushrooms?
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.
- Store leftovers in an airtight container in the fridge for 2-3 days.
- For best results, reheat gently in a large skillet over medium heat with a touch of olive oil.
- Or, warm it in the oven at 250°F for 5-10 minutes.
LEFTOVERS TIP: Use it as a pizza topping, sandwich filling, or toss it into a creamy pasta.
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 make this salad ahead of time?
Yes! This marinated mushroom salad actually tastes better as it sits, making it a great make-ahead dish.
Can I serve this salad cold?
Yes! It’s delicious at room temperature or chilled.
Can I use a food processor to prep ingredients?
For mincing shallots and herbs, yes! But I recommend cutting mushrooms by hand for the best texture.
Is this recipe keto-friendly?
Yes, if you use sugar-free maple syrup.
Recipe
The Ultimate Mushroom Salad with Lemon Maple Vinaigrette
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Fork or spoon For mixing and serving
- Chef's Knife
- Cutting Board
Ingredients
For the Salad:
- 1 pound Mushrooms White Button or Cremini
- 2 tablespoons Olive Oil to drizzle
- ⅛ teaspoon Black Pepper
- ½ cup Parsley Italian Flat Leaf
- 5 leaves Fresh Basil to garnish
For the Vinaigrette:
- 1 tablespoon Shallot Minced
- 2 tablespoons Red Wine Vinegar white wine vinegar or sherry vinegar
- 2 tablespoons Lemon Juice Fresh
- 2 tablespoons 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 tablespoons Olive Oil
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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.
Notes
Nutrition
Stacey
I made this for a picnic at a dahlia farm and everyone LOVED it! Thanks for sharing your delicious creations!
Suzie J.
Aww thanks, Stacey! I love this recipe and I'm so happy you could share it with people who loved it as well! And a dahlia farm sounds amazing! What a fun place for a picnic! Thank you for such a sweet comment! xo Suzie