Tangy Marinated Mushroom Salad

Tangy marinated mushrooms is an effortless make ahead spicy salad (totally vegan) made with fresh button mushrooms, marinated in a zesty mixture of oil, garlic, jalapenos and crushed red pepper. Serve these on toasts or as a tangy salad; they are perfect as a make-ahead dish for any gathering or party.

I have no idea how I forgot one of my most popular and favorite salads all these years! When I used to live in Denver, Colorado (way back in the 80s!), a large bowl of marinated mushrooms was almost always in my refrigerator for a quick side dish or as a healthy snack and was the star at most of my parties!

This amazing easy-peazy recipe (a sure-fire hit with mushroom lovers!) was shared by my husband’s cousin who still lives in Denver. Last month, when I had visited her for a week, we got to talking about our exciting days of the 80s and almost always, our conversation veered towards food, recipes, cooking etc.! Both of us being foodies is one of the many reasons we are such close friends!

When she mentioned marinated mushrooms as one of the dishes she had prepared recently for one of her parties, I was flabbergasted about how I had failed to make this myself all these years (maybe because mushrooms are so expensive in India? The mushrooms in this salad are boiled and shrink drastically, so we need a lot to start with!).

Not anymore! I had to make these, enjoy them and also share this amazingly easy, quick and tasty marinated salad with all of you! So here goes.

All you need to do is boil chopped mushrooms (keep them whole if they are small) in a vinegar, salt and water solution for just 3 minutes (yes, just 3; do not be tempted to boil any more!), drain and toss them in an oil, garlic (lots of it), jalapenos (the more the merrier) and crushed red pepper (love the kick it gives to my palate!) marinade.

You can eat these tangy marinated mushrooms right away or chuck it in the refrigerator for a minimum of 4 hours or best overnight, stirring occasionally to distribute the marinade; the longer they sit in the marinade, the more flavorful the mushrooms become! I would suggest the latter, although it is very difficult to keep yourself from taking a nibble at it right away! Simple ingredients like garlic and spicy hot peppers allow the mushrooms’ flavor to shine.

So, what are you waiting for? Rush out and get a few packets of fresh button mushrooms and make these for your next meal! This is going to be your favorite salad too!

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Tangy, Spicy Marinated Mushroom Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 4-6

Tangy marinated mushrooms is an effortless make ahead spicy salad (totally vegan) made with fresh button mushrooms, marinated in a zesty mixture of oil, garlic, jalapenos and crushed red pepper.

Ingredients

• 500 gm button mushrooms
• 6 to 7 cloves of garlic, peeled and minced (or more!)
• 2 to 3 tbsp vinegar (more if you like your salad tangy)
• 2 tsp salt
• 3 to 4 tbsp or more olive oil/any salad oil (just enough to coat the salad)
• 2 tsp crushed red pepper
• 2 jalapenos/Serrano peppers/green chilies, finely chopped
• Additional salt if needed

Instructions

1. Rinse mushrooms thoroughly and gently rub off residue. Cut each mushroom into quarters, the large ones into 6 pieces.
2. In a small bowl, mix oil, just enough to coat the mushroom, minced jalapenos/green chillies, minced garlic, crushed red pepper and ½ tsp salt. Keep aside.
3. Place water in a large pot along with vinegar and salt and bring to boil.
4. Once the water comes to a boil, add the chopped mushrooms and cook uncovered, at rolling boil for 3 minutes. The mushrooms reduce in size drastically.
5. Immediately, drain them into a colander; once drained, do not rinse or run cold water over it!Ttransfer them to a bowl.
6. While they are hot, pour marinade over them. Adjust the amount of oil.
7. Toss lightly but thoroughly. Add salt if necessary. Adjust spices and seasonings according to taste.
8. Mix well and refrigerate covered for at least 4 hours; flavors develop over time. Stir mushrooms occasionally to distribute the marinade. Adjust seasonings if needed again to get desired flavor.
9. The longer the mushrooms are marinated, the more piquant the taste.
10. Remove from refrigerator about 30 minutes before serving to enjoy the best flavor!
11. These tangy, spicy marinated mushrooms taste great as a salad, over toast, on crackers or in bruschettas!
12. Store leftovers, if any, in the refrigerator in a closed container.

Notes

Double the recipe and maybe a higher vinegar to water ratio for more zing.

Adjust the amount of red pepper and garlic according to your taste buds.

For additional flavor, you can add other spices like oregano, cilantro, dried basil etc.

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How to make Tangy Marinated Mushroom Salad:

• Rinse mushrooms thoroughly and gently rub off residue. Cut each mushroom into quarters, the large ones into 6 pieces.

• In a small bowl, mix oil, just enough to coat the mushroom, minced jalapenos/green chillies, minced garlic, 1/2 tsp salt and crushed red pepper. Keep aside.

• Place water in a large pot along with vinegar and salt and bring to boil.
• Once the water comes to a boil, add the chopped mushrooms and cook uncovered, at rolling boil for 3 minutes. The mushrooms reduce in size drastically.

• Immediately, drain them into a colander; once drained, do not rinse or run cold water over it! Transfer them to a bowl.

• While they are hot, pour marinade over them. Adjust the amount of oil.

• Toss lightly but thoroughly. Add salt if necessary. Adjust spices and seasonings according to taste.

• Mix well and refrigerate covered for at least 4 hours; flavors develop over time. Stir mushrooms occasionally to distribute the marinade. Adjust seasonings if needed again to get desired flavor.
• The longer the mushrooms are marinated, the more piquant the taste.
• Remove from refrigerator about 30 minutes before serving to enjoy the best flavor!

• These tangy, spicy marinated mushrooms taste great as a salad, over toast, on crackers  or in bruschettas!
• Store leftovers, if any, in the refrigerator in a closed container.
• Enjoy!!

Love salads? Then, you have to try these:

Rainbow Garden Pasta Salad

Spinach, Apple and Walnut Salad

Sprouted Mung Bean Salad

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