Mushroom Salad in Garlic and Parsley Vinaigrette

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Inactive: 10 min
  • Yield: 6 to 8 servings
Save Recipe


1 pound white button mushrooms, thinly sliced

Garlic and Parsley Vinaigrette, recipe follows

Salt and freshly ground black pepper


2 tablespoons finely chopped shallot (about 1 small)

1 large clove garlic, finely chopped

2 tablespoons freshly chopped parsley leaves

1 1/2 tablespoons country Dijon mustard

4 tablespoons red wine vinegar

1/2 teaspoon coarse salt

1/4 teaspoon freshly cracked black pepper

5 tablespoons olive oil


  1. Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;


  1. Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

Spinach Salad with Warm Bacon Dressing

Cream of Wild Mushroom Soup

Mushroom Risotto

MAIN CHALLENGE: Red Chili Citrus Mushrooms with Grilled Zucchini

Main Challenge: Red Chili Citrus Mushrooms with Grilled Zucchini

Fresh Mushroom and Parsley Salad

Parsley and Mint Salad with Chipotle Vinaigrette

Penne with Mushrooms and Caramelized Garlic Topped with Parsley