Marinated Raw Mushroom Salad Recipe

Raw Mushroom Salad

Marinated Raw Mushroom Salad

I don’t like raw mushrooms. The texture of them is styrofoam-ish and the taste is flavorless. Sauteeing with garlic and butter was my go-to mushroom preparation.

I was wrong: Raw Mushrooms are a delight IF you prepare them correctly.

I made this raw marinated mushroom salad recently, and let me just say that I am now a Raw Mushroom believer. Holy Cow – this salad is shockingly delicious! When the mushrooms soak up the marinade, it transforms them and they become soft and flavorful and taste like a whole new undiscovered vegetable.

Who says potato salad is the only thing to serve at a picnic? This is a delicious, healthy, low carb side that I will make again and again. It is delicious either cold or at room temperature. The flavors and textures make this a Must Try.

Happy Meatless Monday, Everyone!

MARINATED RAW MUSHROOM SALAD

Serves 4 to 6 as a side dish
Only about 10 minutes active prep time

8 ounces white button mushroom caps
3 tablespoons light olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons soy sauce
1 tablespoon maple syrup
1/2 teaspoon cayenne pepper sauce
1 stalk celery, sliced 1/4 inch slices
1/2 cup diced toasted hazelnuts or other favorite nut
1/4 cup diced flat parsley leaves
Salt and pepper to taste

Wash and dry mushrooms and slice 1/4 inch thick. Place in a medium sized serving bowl.

Whisk the together the oil, lemon juice, lemon zest, soy sauce, maple syrup and cayenne pepper and toss with mushrooms.Refrigerate for 30 minutes, stirring every 5 minutes or so.

Stir in celery, walnuts and parsley and serve immediately.

Two other Must Try Mushroom Salads:

Mushroom, Caramelized Onion and Cannellini Bean Salad, Cookin Canuck
Marinated Portobello Salad, Jeanette’s Healthy Living

Comments

  1. Jo says

    Absolutely superb! I’ve made it several times now but the first was the best as I only marinated the mushrooms for 30 minutes and all the marinate was absorbed. I served it with courgette ‘pasta’. Delicious!

  2. says

    Hi Apron String!

    Thanks for introducing such good and healthy way to eat raw mushroom, I made the dish and enjoyed it very much. It tasted really good when eating together with bread.

    I have a favour to ask of you. My name is Chi Nguyen, I’m currently an art student in London. I have a project about self launching, which we basically have to use any kind of means and media to launch ourselves to the tutors. Since my name in my native language means “mushroom”, health and longevity, I decided to cook a mushroom dish to launch myself – and this dish was the one I chose. Aside from making this dish for my tutor, I will also do a food card as part of my portfolio, as I would like to ask if you would allow me to include your recipe in the postcard with full credit to this website.

    It’s purely academic and there won’t be any commercial benefit made from this project.

    I look forward to hear from you soon, and seeing more of your deli healthy dishes!

    Regards,
    Chi

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