Mushroom Salad

Nothing’s more satisfying than opening your fridge and finding something delicious and already prepared, just waiting to be enjoyed. This herby mushroom salad is exactly that kind of dish. Made with sautéed cremini mushrooms, sweet cherry tomatoes, and roasted red peppers, it's marinated in a honey-balsamic salad dressing that’s poured on while the mushrooms are still warm, so every bite is full of flavor.

On top of that, it's the kind of recipe that gets better as it sits, making it ideal for meal prep, weekday lunches, and last-minute dinners. This mushroom salad is equally perfect for potlucks—bright, unexpected, and able to sit at room temperature (it doesn't need to be chilled like a mayo-based salad!). Serve it alongside grilled steak, roast chicken, or even tucked into a sandwich for a burst of savory goodness.

If you're on the hunt for more mushroom recipes or salad recipes to round out a meal, look no further!

What kinds of mushrooms are best for mushroom salad?

Since the mushrooms in this recipe are sautéed before they are marinated, it is best to use varieties that hold their shape and don’t turn soggy in the pan. Cremini and white button mushrooms work especially well. They are widely available, easy to prep, and have a firm, meaty texture once cooked.

Can you use dried herbs instead of fresh herbs in mushroom salad?

Yes, you can use dried herbs in this salad. Substitute ¾ teaspoon dried rosemary and add it to the skillet with the warm marinade—it will rehydrate slightly and release its flavor. Skip the dried parsley, which lacks the color and brightness of fresh. Instead, use chopped spinach, arugula, or a tender herb like basil or chives to finish the dish.