Vegan Mushroom Salad Recipe -
Vegan Mushroom Salad Recipe
  • READY IN 4+ hrs

Vegan Mushroom Salad

Recipe by  

"This recipe for mushrooms marinated in a lemony dressing is a deliciously tart summertime treat."

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Ingredients Edit and Save

Original recipe makes 65 3-ounce portions Change Servings


  1. Whisk vegetable oil, lemon juice, parsley, salt, garlic, and pepper together in a large serving bowl; add mushrooms and stir to coat.
  2. Cover bowl with plastic wrap and refrigerate, tossing occasionally, for at least 4 hours.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 4 hrs 10 mins


  • Cook's Notes:
  • After mushrooms are in the dressing, taste it, as it may need more lemon or oil. It really depends on your personal preference, however it should be slightly tart.
  • If you are using button mushrooms, leave them whole.

Reviews More Reviews

Jul 13, 2014

Super simple recipe. I really like the tang of the lemon juice, but it's not overpowering, even though I added extra lemon juice. I scaled this way down because I was only making it for a few people. Note: make more than you think you'll need. Not only is it delicious, but the mushrooms shrink down some and you end up with very tiny portions. For example, I scaled it down for 6 servings, and it was really more like 3-4 small servings. Also, when you toss everything together, it doesn't look like there's enough liquid, but as the mushrooms sit, they really release their juices and you'll end up with plenty. I will be making this often, especially when I have extra parlsey on hand that I don't know what to do with. Thanks for the great recipe!


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  • Calories
  • 70 kcal
  • 3%
  • Carbohydrates
  • 1.8 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.8 g
  • 11%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 432 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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