Mushroom Salad with Pickled Mushrooms & Roasted Mushrooms

This Mushroom Salad for Two combines tangy Pickled Mushrooms with deeply caramelized Roasted Mushrooms for a salad that's bursting with bold flavor in every bite. It's hearty enough for dinner, delicious alongside grilled chicken, steak, or burgers, and because the pickled mushrooms keep for months, you're always halfway to an incredible mushroom salad.

I still smile when I think about the conversation I had with Beth Dooley, who writes for the Taste section of the Minneapolis-St. PaulStar Tribune, and co-authored The Sioux Chef's Indigenous Kitchen with Sean Sherman, winner of the James Beard Award for Best American Cookbook.  We started talking about mushrooms. How to clean them, whether they should ever be eaten raw, and what it really takes to bring out their remarkable flavor and texture.

Beth shared two techniques she returns to again and again: pickling mushrooms and roasting mushrooms. One adds bright, tangy flavor while the other creates rich, deeply caramelized bites that become almost meaty in texture. Somewhere during that conversation we wondered, "Why not combine the two?"

That simple question inspired this Mushroom Salad.

The roasted mushrooms are tossed while still warm in a fragrant balsamic vinaigrette blooming with toasted coriander, cumin, garlic, fresh cilantro, and celery. Then they're combined with tangy pickled mushrooms that have soaked up a lightly spiced apple cider vinegar brine. The result is a salad that's surprisingly complex, wonderfully satisfying, and perfectly portioned for two.

The best part? The pickled mushrooms keep in the refrigerator for up to three months, so they're always ready to add to sandwiches, burgers, grain bowls, or salads. For this mushroom salad, roast a fresh batch of mushrooms, toss in the pickled mushrooms with a creamy Greek yogurt and sliced red onion, and dinner is nearly effortless.

Serve it with toasted baguette to soak up every last drop of dressing. If tomatoes are in season, I love making a quick cherry tomato bruschetta while the roasted mushrooms marinate. After about an hour, both the mushroom salad and bruschetta reach their peak, making this one of my favorite summer dinners.

Choosing the Best Mushrooms

One of the things I love most about this salad is that no two batches are ever exactly alike. Each variety of mushroom brings its own personality to the bowl, so don't be afraid to mix and match. I usually reach for whatever looks freshest at the market, combining two or three varieties for a salad that's full of different flavors and textures. If your grocery store only has one or two kinds, don't worry-it will still be delicious.

Cremini Mushrooms

Cremini mushrooms are my go-to because they're easy to find and have a wonderfully earthy, meaty flavor. They hold their shape beautifully when roasted, developing rich caramelized edges that make them the hearty foundation of this mushroom salad.

Shiitake Mushrooms

Shiitake mushrooms have a deep, woodsy flavor that almost reminds me of a rich beef broth. Their slightly chewy texture makes them wonderful for roasting. And, they're also one of my favorite choices for pickling because they soak up all those tangy, spiced flavors.

Oyster Mushrooms

Oyster mushrooms are much more delicate, with soft, silky caps that become beautifully crisp around the edges in a hot oven. Their mild flavor allows the balsamic vinaigrette to shine while adding wonderful texture to every bite.

Maitake Mushrooms

Maitake mushrooms, often called "Hen of the Woods," are one of my favorite splurges when I find them at the farmers market. Their ruffled clusters become crispy on the outside while staying tender inside, adding an almost buttery richness that's hard to resist.

Button Mushrooms

Don't overlook the humble button mushroom. While they have a milder flavor than some of the specialty varieties, they're affordable, and easy to find. Perfect for pickling. Their firm texture holds up beautifully in the brine, making them a great addition to sandwiches, burgers, salads, or charcuterie boards.

How to Clean Mushrooms

If you've ever wondered whether mushrooms should be washed, you're not alone. It's one of the questions I asked Beth Dooley when we started talking mushrooms, and her answer made perfect sense.

Mushrooms are like little sponges. Their porous flesh quickly absorbs water. That extra moisture makes it much harder for them to brown and develop the rich, savory flavor we're after. Instead of caramelizing in the oven, they can end up steaming and becoming a bit rubbery.

The good news? Cleaning mushrooms couldn't be easier.

Use a mushroom brush, a dry paper towel, or a soft kitchen towel to gently brush away any dirt or bits of compost. It only takes a minute or two, and it's well worth the effort. If you come across a stubborn spot, lightly dampen one corner of your paper towel and wipe just that area rather than rinsing the entire mushroom.

For this recipe, I like to slice the roasting mushrooms into thick pieces. They shrink as they roast, so those hearty slices give the finished salad a wonderfully meaty texture that's perfect alongside the bright, tangy pickled mushrooms.

How to Roast Mushrooms

Roasting mushrooms is one of those simple techniques that completely transforms them. As they roast, they release their moisture, their flavor becomes richer and more concentrated, and the edges turn beautifully golden. The result is a mushroom that's wonderfully meaty and the perfect partner to the bright, tangy pickled mushrooms in this salad.

Step 1 | Prepare the Mushrooms

Start by preheating your oven to 450°F. While the oven heats, toss the mushrooms with a little vegetable oil and a generous pinch of salt until every piece is lightly coated.

Spread the mushrooms onto a parchment-lined baking sheet, making sure they're in a single layer with a little space between them. I know it's tempting to pile them on, but giving them room is the secret to beautifully browned mushrooms. If they're crowded together, they'll trap their moisture and steam instead of roast.

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Slide the pan into the hot oven and roast for 10 to 18 minutes, giving the pan a gentle shake once or twice during cooking. Every oven is a little different, and the exact time depends on the variety and size of your mushrooms. You'll know they're ready when most of the liquid has evaporated and the mushrooms are browned around the edges with a deep, savory aroma.

Step 2 | Dress mushrooms while warm

Now comes my favorite part.

While the mushrooms are still warm, toss them with the spiced balsamic vinaigrette. Warm mushrooms are like little flavor magnets-they eagerly soak up every bit of the dressing. Let them rest for about an hour, giving them time to absorb the cumin, coriander, garlic, cilantro, and balsamic vinegar. That little bit of patience is what takes these roasted mushrooms from delicious to unforgettable.

Make the Warm Spiced Balsamic Vinaigrette

This vinaigrette is what takes these roasted mushrooms from good to unforgettable. Toasting the whole spices before crushing them wakes up their natural oils. Creating a warm, fragrant dressing that the mushrooms eagerly soak up while they're still warm.

Place the coriander seeds, cumin seeds, and peppercorns in a small dry skillet over low heat. Stir for a minute or two, just until they're wonderfully fragrant.

Transfer the warm spices to a mortar and pestle .

Crush them into a coarse mixture.

Add the crushed spices to a large bowl with the grated garlic, chopped cilantro, sliced celery and celery leaves, sugar, vegetable oil, and balsamic vinegar. Whisk everything together, then toss with the warm roasted mushrooms and let them marinate for about an hour.

Note: You'll find the complete ingredient list and all the measurements in the recipe card below.

Assemble the Mushroom Salad

This is the moment when everything comes together. The tangy pickled mushrooms, savory roasted mushrooms, and creamy Greek yogurt create a Mushroom Salad that's full of contrasting flavors and textures. Every bite is a little different, which is exactly why I love this salad so much.

Start by adding the roasted mushrooms to a large serving bowl. If they've been chilling in the refrigerator, let them sit on the counter for 15 to 20 minutes so they lose a bit of their chill. Next, gently fold in the pickled mushrooms.

Transfer the mushrooms to a serving platter or divide them between two dinner plates. Scatter thinly sliced red onion over the top for a little crunch and color, then finish with a generous dollop of creamy Greek yogurt. The cool yogurt softens the tanginess of the pickled mushrooms while adding a rich, creamy contrast to the warm spices in the vinaigrette.

I also like a crack of freshly ground black pepper just before serving.

Finishing the salad

Serve with slices of toasted baguette to soak up every drop of that spiced balsamic dressing. If tomatoes are in season, pair the salad with a simple cherry tomato bruschetta. While the mushrooms are marinating, the tomatoes have time to mingle with basil, garlic, olive oil, and a pinch of salt, making the two dishes a perfect match.

Note: You will find the measurements and other helpful ingredient tips in the recipe card below.

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How to Serve Pickled & Roasted Mushroom Salad

One of the things I love most about this Mushroom Salad is how versatile it is. It's hearty enough to enjoy as a light dinner for two, yet it also makes a memorable side dish for everything from backyard cookouts to casual weeknight meals.

Here are some of my favorite ways to serve it:

• As a dinner salad: Divide between two plates, top with a dollop of creamy Greek yogurt, and serve with slices of toasted baguette for soaking up every last bit of the spiced balsamic dressing.
• Alongside grilled meats: The bright pickled mushrooms and savory roasted mushrooms pair beautifully with grilled mayo marinated chicken, steak, pork chops, turkey burgers or Greek chicken burgers
• With fresh bruschetta: While the mushrooms marinate, make a quick bruschetta with cherry tomatoes, basil, garlic, olive oil, and a pinch of salt. The fresh tomatoes are a delicious contrast to the rich mushrooms.
• For picnics: Because the flavors continue to develop as the mushrooms rest. This salad is an excellent make-ahead dish that's just as delicious served at room temperature.

Related

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