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–+ servings
Mushroom salad served on a decorative blue plate and served with a gold spoon.

The Ultimate Mushroom Salad with Lemon Maple Vinaigrette

Mushroom lovers! This fun combination of earthy mushrooms, vibrant lemon, and the subtle sweetness of maple, come together in a refreshing salad. Perfect for your next picnic or get-together with friends.
5 from 3 votes

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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.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Condiments, Salad, Side Dish
Cuisine Mediterranean
Servings 6
Calories 123 kcal

Equipment

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

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

Use sugar-free maple syrup if you want to make this keto-friendly. 
Leave plenty of space between the mushrooms so they roast instead of steam.
Use them on sandwiches or as a pizza topping....yum.
Leftovers will last 2-3 days.

Nutrition

Serving: 2.60zCalories: 123kcalCarbohydrates: 8gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 110mgPotassium: 302mgFiber: 1gSugar: 6gVitamin A: 461IUVitamin C: 12mgCalcium: 20mgIron: 1mg
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