Button Mushroom Salad Recipe

Name: Button Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large button mushrooms, wiped clean with a damp paper towel and stems trimmed; 3 sprigs thyme; 1 large garlic clove, lightly smashed; Salt; Olive oil, for cooking and dressing the mushrooms; 1/2 lemon; 1 1/2 tablespoons finely diced tomato; 1 1/2 tablespoons slivered almonds, finely chopped; 1 1/2 tablespoons grated pecorino Romano cheese; Thin slices of toasted baguette, for serving

Servings: persons

1
Arrange the mushrooms stem-side-down in a single layer in a saucepan. They should fit snugly. Use more than one pan if needed. Tuck the thyme and garlic between the mushrooms. Season with salt. Add enough olive oil to barely cover the mushrooms. Set the pan over medium heat and cook until bubbles rise to the surface, then reduce the heat to low and poach, uncovered, until tender, 20 to 30 minutes.
2
Use a slotted spoon to remove the mushrooms to a cutting board. Let them cool. Reserve the oil. If there's mushroom liquid at the bottom of the pan, pour the oil into a container and save the mushroom liquid to dress the mushrooms.
3
Very thinly slice the mushrooms (think carpaccio). On each of 4 salad plates, arrange the slices in overlapping rows to form a circle about 6 inches in diameter. Squeeze the lemon over the mushrooms, making sure to hit all of them - be generous! Season with salt if needed. Sprinkle the mushrooms with tomato and almonds. Dress with the mushroom liquid if there is any, or your best olive oil. Sprinkle with the cheese.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 large button mushrooms, wiped clean with a damp paper towel and stems trimmed, 3 sprigs thyme, 1 large garlic clove, lightly smashed, Salt, and more.

Yes, Button Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Button Mushroom Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions