I was recently in Boston and tried a marinated mushroom salad, but found the vinegar flavor to be overpowering. So I cam home and created my own version, using some dainty-yet-flavorful chanterelle and bunapi mushrooms. You really can’t go wrong when you’re working with such fabulous ingredients.
This fabulous mushroom salad is beautiful and simple – with a spectacular flavor that is definitely worthy of your next dinner party. Or, just class up an everyday side dish like I did. (Let’s be honest, I need more dinner parties in my life right now.) It’s also a great way to introduce your kids to mushrooms, because the earthy flavor is more subtle.
Best part of all – you need very little time and skill to whip up this beautiful dish. It’s so easy, and truly looks and tastes like a salad you’d get at a high-end restaurant.
Enjoy the salad, and the company of whoever you share it with. 🙂
This is a beautiful, elegant salad or side dish of marinated mushrooms that is spectacularly savory. I served it to my family on a random Tuesday, but it's definitely worthy of a dinner party! It's fast to prepare and can be made in advance for easy entertaining.
- 3.5 oz 100g chanterelle mushrooms, rinsed
- 3.5 oz 100g bunapi mushrooms, rinsed
- 1 small/med shallot 30g, finely chopped
- 2 cloves garlic 16g, minced
- 1/3 cup plus 1 teaspoon olive oil
- 1/3 cup apple cider vinegar
- 2 teaspoons lemon
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon heaping green peppercorn
- 1/2 teaspoon heaping coriander seeds
- 2 bay leaves
Cut the very base of the bunapi mushrooms, so the stems are all loose (vs connected at the base). Quarter or halve any larger chanterelle mushrooms, so each piece is roughly the size of your average bunapi mushroom.
In a nonstick pan, heat 1 teaspoon olive oil over medium heat, for about 1 minute.
Add shallot and garlic to pan. Cook 2 minutes until fragrant, stirring occasionally.
Add remaining ingredients except mushrooms, and continue cooking for 3 minutes, allowing mixture to boil/simmer gently.
Add mushrooms and stir to coat. Continue cooking for 3-4 minutes, stirring occasionally.
Remove from heat and place in a bowl, then in the refrigerator until cool.