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Easy Marinated Mushroom Salad Recipe

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Easy Marinated Mushroom Salad Recipe by Jack Peppa

Ingredients

  • Mushrooms (about ¾ pound total; mix of oyster, wild, and regular cremini mushrooms)
  • 1 large onion (about 8 oz), cut into wedges and separated
  • ½ cup white wine
  • Lemon rind (about 1 to 1½ teaspoons)
  • Lemon juice (2–3 tablespoons, seeds removed)
  • 1 sprig of thyme
  • 2 bay leaves
  • 1 teaspoon coriander seeds
  • ½ teaspoon fennel seeds
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil

Equipment & Preparation

  • Jar or container for marinating and storing
  • Pot for boiling
  • Knife for cutting mushrooms and onion

Method

  1. Prepare Mushrooms Use the tender tops of mushrooms; discard tough bottoms. Wash mushrooms briefly only when ready to use by lifting them out of water to avoid dirt settling back. Smaller mushrooms can be left whole; larger ones cut into pieces.

  2. Prepare Onion Cut into wedges and separate.

  3. Combine Ingredients In a pot, add mushrooms, onion wedges, white wine, lemon rind and juice, thyme, bay leaves, coriander seeds, fennel seeds, salt, pepper, and olive oil.

  4. Cook Bring mixture to a strong boil. Cover and boil for 8–10 minutes at most until mushrooms are cooked and tender.

  5. Cool & Store Let the mixture cool completely. Transfer into jars and refrigerate. Marinated mushrooms can be stored up to one month in the refrigerator.

Tips & Notes

  • Mushrooms do not need extensive washing; wash only right before use.
  • Avoid washing mushrooms too early to prevent sogginess.
  • Coriander seeds provide a distinct flavor different from ground coriander (cilantro).
  • The marinade can be used with other vegetables such as cauliflower, pearl onions, or zucchini.
  • Serve cold as a salad or as an addition to other dishes.

Serving Suggestions

Serve chilled as a salad or side dish.

Presenter: Jack Peppa Channel: Jack Peppa Cooking at Home

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