Marinated Mushroom Salad Easy Quick Low Carb Recipe

I absolutely adore this marinated mushroom salad because it’s both incredibly easy and packed with flavor, making it the perfect dish to impress friends at a dinner party. Plus, the vibrant blend of garlic, Dijon, and fresh parsley makes each bite a delightful explosion of taste that feels fancy but is super simple to prepare.

I love composing plates that are kind to the palate and the body, and my Marinated Mushroom Salad is a case in point. Its tender button mushrooms are soaked in olive oil, white wine vinegar, and electrifying spices and seasonings like minced garlic and Italian seasoning.

This salad is low in carbs, quick to prepare, and, oh yes, easy on the eyes.

Ingredients

Button Mushrooms:
A low-calorie food that provides a lot of selenium.

Olive Oil:
Fats that support heart health; fats that have anti-inflammatory properties.

White Wine Vinegar:
Imparts a sharp taste; few calories.

Garlic:
Enhances the immune response; teeming with antioxidants.

Dijon Mustard:
Depth; low in carbohydrates.

Italian Seasoning:
A mixture of herbs; improves flavor without adding any additional calories.

Fresh Parsley:
High in vitamins A, C, and K.

Ingredient Quantities

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• 1 pound (450g) button mushrooms, cleaned and sliced
• 1/4 cup olive oil
• 3 tablespoons white wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley

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Instructions

1. In a big bowl, mix together the olive oil, white wine vinegar, minced garlic, Dijon mustard, and dried Italian seasoning. Whisk thoroughly until the dressing is emulsified.

2. Add salt and pepper to the marinade to achieve desired taste.

3. In the bowl, add the sliced button mushrooms and toss them gently to make sure they are well coated with the marinade.

4. Wrap the bowl in plastic wrap or shift the mix to a zip-lock bag. Place in the refrigerator for not less than 1 hour; it cools, and the mushrooms soak up the flavor.

5. Marinate the mushrooms, giving them a good stir now and then, so they can absorb plenty of flavor. Unlike some ingredients, which might get mushy or slimy if marinated too long, mushrooms really benefit from the antioxidant-rich, flavor-boosting properties of acidic ingredients like vinegar and citrus.

6. After refrigeration, take the marinated mushrooms out and let them reach room temperature. This should take about 20 minutes and should be done before serving.

7. Mix the chopped fresh parsley with the marinated mushrooms so that the mushrooms take on an even more vibrant flavor.

8. Sample the salad and make any necessary adjustments to the seasoning, using salt and pepper.

9. Move the marinated mushroom salad to a dish from which it can be served or to individual plates.

10. Immediately serve this as an appetizer or side dish with your favorite main course. It only takes a few minutes to whip up. You could even make it an hour or two ahead of time, cover it with foil, and keep it warm in a low oven like you would with baked potatoes.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Knife and cutting board
5. Plastic wrap or zip-lock bag
6. Spoon or spatula for stirring
7. Serving dish or individual plates

FAQ

• Q: Can I use a different type of mushroom for this salad?Yes, you can use cremini mushrooms or portobello mushrooms if you prefer, but keep in mind that the flavor and texture may vary slightly.
• Q: How long should I marinate the mushrooms?A: For optimal outcomes, allow the mushrooms to marinate for a minimum of 30 minutes in the refrigerator. However, they may be marinated for as much as 24 hours in advance.
• Q: Is there a substitute for white wine vinegar?You can use apple cider vinegar or rice vinegar as an alternative, although it may change the flavor slightly.
• Q: Can I prepare this salad in advance?A: Indeed, this salad can be prepared a day ahead and kept in the fridge until you’re ready to serve it. Just remember to add the parsley right before eating in order to ensure its freshness.
• Q: Is this salad vegan?Yes, this mushroom salad is a vegan dish, as it contains no animal products whatsoever.
• Q: What are some serving suggestions?A: This salad can stand on its own as an appetizer, be added to a green salad for extra flavor, or top grilled meats.
• Q: How can I adjust the flavors?A: You can adjust the amounts of garlic and mustard to better align with your flavor profile; and feel free to add salt and pepper to adjust the taste to your liking.

Substitutions and Variations

Olive oil: Swap with avocado oil or grapeseed oil for a different flavor.
White wine vinegar can be substituted with apple cider vinegar or rice vinegar.
For Dijon mustard: substitute yellow mustard or whole grain mustard.
Mix of dried oregano and basil: Use if Italian seasoning isn’t available.
Fresh parsley: Use fresh cilantro or chives for a different take.

Pro Tips

1. Choose Fresh, Firm Mushrooms Select mushrooms that are fresh with a smooth, firm texture. Avoid those that are slimy or have dark spots as they will not hold up well during marination.

2. Enhance Flavor with Aromatics Consider adding a pinch of crushed red pepper flakes or a splash of lemon juice to the marinade for an extra layer of flavor and a subtle kick.

3. Customize the Seasoning Feel free to adjust the dried Italian seasoning based on your preference. You could add extra herbs like thyme or rosemary to suit your taste profile better.

4. Maximize Marination Time For deeper flavor absorption, marinate the mushrooms overnight in the refrigerator. This allows the flavors to fully infuse, though 1-2 hours is sufficient if you’re short on time.

5. Serve with Texture Variety For a more interesting presentation, consider topping the mushroom salad with toasted nuts or seeds, like pine nuts or sesame seeds, just before serving for a bit of crunch.