Easy Mushroom Salad with Herbs

Easy Mushroom Salad with herbs. A cold mushroom salad that is very refreshing and welcomed any day.

I enjoy eating mushrooms. Although not all the members of our household agree with me, there is always room for a polite bite.

In actuality, mushrooms bring a touch of heartiness to most dishes.

As well as they can be prepared in so many different ways. Raw in a salad or as a salad, as we have it here.

Soup, roasted, sautéed,  or baked in the oven. And let’s not forget in an omelet with parsley.

Not all mushrooms taste the same, and here I will use your regular edible white or brown cap mushrooms.

A simple salad with yogurt and lots of herbs give the mushrooms a savory new flavor dimension. Light and simple, you can make extra dressing and store it in the refrigerator for later use.

In this Article

How to clean mushrooms:

Slice off the bottom part of the stem. Clean with a gentle brush or paper towel to remove any dirt debris.

Using your fingertips, start peeling the top layer of the mushroom skin.

You can keep the mushrooms in the refrigerator crisper inside a brown lunch bag for 3 to 4 days. Once sliced, serve immediately.

Cut and vacuum-sealed, they can be placed in the freezer for up to a month.

Mushrooms have a lot of water content, and it is not advised to soak them in the water as they will absorb and retain moisture.

That is not ideal when cooking as they will not crips up but stay soggy.

How to choose the right mushroom

• The cap and steam need to be completely sealed, and you should not see any of the membranes underneath the cap.
• This does not apply to Portobello. Uniform color, no bruising. It should not have any strong smells.
• Fully sealed stem as well.

Clean, simple, healthy, and so easy to prepare.

Cooking tips and step-by-step instructions to create this mushrooms and herbs salad

With this recipe, I used Greek yogurt. If you have regular yogurt is also acceptable, do not feel compelled to go out and shop. You want the dressing to be smooth and fluid.

If using thicker Greek yogurt, you may want to add more olive oil to make it more manageable.

• Remove the stem by cutting off even with the caps—store for later use.
• Slice the mushrooms with a sharp knife or a mandoline
• Grate the garlic with a small Microplane to extract all the juices and oils.
• Mince the ginger as small as you possibly can. Grate it if you so wish
• Finely chop the parsley and chives and keep them separate as the parsley will be mixed with the dressing, and the chives will top your salad.
• Juice the lemon

Create your dressing by mixing the yogurt, garlic, ginger, lemon juice, parsley, and season with salt and pepper.

Want to prepare this salad ahead of time?

The dressing can be prepared beforehand as all the flavors will blend nicely.

However, if you are not serving it immediately, sprinkle some lemon juice over the mushrooms. The lemon juice will stop turning brown.

You may also add…

Add avocado to this delicious mushroom with herbs salad for a fuller lunch or a no-meat Monday night dinner. The avocado plays off against the herb and ginger.

Paired with romaine salad, it will take on the dressing well.

Drizzle a little bit of olive oil and a squeeze of lemon, and you have another delicious new meal.

You can substitute the romaine salad for some Belgian endives as well.

Mushrooms recipes

Mushrooms are so fun to cook with, and here are some of your and my favorite recipes:

Mushroom Goat Cheese Toasts

Pork Chops with Mushrooms Ragout

Shiitake Mushroom Gravy

Linguine, Bacon, and Mushroom

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Originally published on February 1, 2021.