Mushroom Salad Recipe – Easy Cold Salad that’s low carb and vegetarian friendly using fresh portobello and sliced mushrooms.

Mushroom Salad Recipe

Given that mushrooms are my favourite vegetable, it’s surprising that I don’t share more vegetables. So, I’m making up for it with this easy mushroom salad recipe. 

This salad can be enjoyed warm or allowed to cool and then popped into a container to take to work for lunch. 

Mushroom Salad Ideas

Here are some ideas for ingredients to include in your simple mushroom salad: 

• Mushrooms – any variety of fresh or dried mushrooms
• Oil – extra virgin olive oil, avocado oil, sesame oil, coconut oil or butter
• Creamy – for a creamy mushroom salad you can include cream, sour cream or cream cheese and then top with a grated vegetarian cheese
• Garlic, onion, salt, pepper or your seasoning or flavour of choice
• Lemon or Lime zest and/or juice
• Stock, wine, apple cider vinegar or balsamic vinegar for cooking
• Herbs – thyme, rosemary, chives, parsley
• Nuts – peanuts, almonds, cashews, pine nuts 
• More vegetables – zucchini, tomato, cauliflower, broccoli or any other vegetable
• Cheese – goats cheese, feta or another cheese for scattering over the top of the salad
• If you’re not concerned with carbs then you could also add in chickpeas or lentils, for added protein and nutrition. 

So, those are loads of ideas for different ways to enjoy a mushroom salad. Below is the combination I went for in this instance. 

Mushroom Salad Recipe

• 1 Onion
• 2-3 Garlic Cloves 
• 4 Portobello Mushrooms, chopped
• 6-8 Small, Button Mushrooms, chopped
• Cherry Tomatoes, chopped
• Goats Cheese and/or Feta, chopped
• Butter or Oil, for frying
• Salt, Pepper or seasoning of choice. 

1. Heat butter or oil in a frying pan. 
2. Meanwhile, peel and chop the onion and garlic. 
3. When the frying pan is hot, add the chopped onion and garlic. 
4. Add the chopped portobello mushrooms and cook until starting to soften. 
5. Then, add the chopped button mushrooms. 
6. Add salt, pepper or your seasoning of choice and cook until the mushrooms are done to your liking. 
7. You may need to add more butter or oil along the way to help the veggie cook. (You could also add any of the above suggested ingredients such as stock, cream or balsamic vinegar, depending on the type of mushroom salad you’re after.) 
8. Move the mushroom salad to a bowl or storage container and top with the chopped tomatoes and goats cheese. 
9. Enjoy immediately or allow to cool, refrigerate to take for lunch. 

If, like me, you’re a fan of meals with mushrooms then you’ll enjoy this simple salad. It’s full of flavour and makes the perfect low carb, vegetarian lunch. 

Mushroom Salad Recipe

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Ingredients

• 1 Onion
• 2-3 Garlic Cloves 
• 4 Portobello Mushrooms, chopped
• 6-8 Small, Button Mushrooms, chopped
• Cherry Tomatoes, chopped
• Goats Cheese and/or Feta, chopped
• Butter or Oil, for frying
• Salt, Pepper or seasoning of choice.

Instructions

1. Heat butter or oil in a frying pan. 
2. Meanwhile, peel and chop the onion and garlic. 
3. When the frying pan is hot, add the chopped onion and garlic. 
4. Add the chopped portobello mushrooms and cook until starting to soften. 
5. Then, add the chopped button mushrooms. 
6. Add salt, pepper or your seasoning of choice and cook until the mushrooms are done to your liking. 
7. You may need to add more butter or oil along the way to help the veggie cook. (You could also add any of the above suggested ingredients such as stock, cream or balsamic vinegar, depending on the type of mushroom salad you're after.) 
8. Move the mushroom salad to a bowl or storage container and top with the chopped tomatoes and goats cheese. 
9. Enjoy immediately or allow to cool, refrigerate to take for lunch. 

More Low Carb Vegetarian Mushroom Recipes: 

Mushroom & Cabbage Casserole

Mushroom Cauliflower Risotto 

Mushroom Stroganoff

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Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.

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