This 5-minute Raw Mushroom Salad is an easy-to-make, naturally vegan, and gluten-free side dish that pairs well with any meal, from light lunches to everyday dinners to holiday feasts!

Need an easy or last-minute side dish for the holidays? The answer is, of course, this Raw Mushroom Salad recipe. Baby Bella mushrooms are tossed in a lemony, garlicky dressing, then topped with parmesan and parsley–and that’s it!

This simplistic yet flavorful salad has plenty of room for you to play around. Mix and match the dressing, add more raw vegetables, or swap the fresh herbs for your favorites. No matter what, this mushroom salad is flavorful and complements heavier dishes, like the Thanksgiving turkey, gluten free apple stuffing, or chicken meatloaf, perfectly.

But wait… is it ok to eat raw mushrooms in a salad? Yes, it absolutely is! There are endless mushroom varieties that are not only safe to eat raw but also just plain delicious. Raw mushrooms are satisfyingly meaty and have unique earthy flavors that work well in salads–especially this marinated mushroom salad recipe! 

Recipe features

• A fabulous holiday or everyday side dish for mushroom lovers!
• Made with mushrooms and a simple dressing, it’s ready in just 5 minutes and happens to be naturally vegan, gluten-free, and stress-free. 
• Personalize it to your liking with more add-ins or a different dressing.

Ingredients 

Baby Bella mushrooms – Also known as cremini mushrooms. These mushrooms are naturally tender yet firm with a deliciously earthy and meaty flavor, making them a tasty option to serve raw.

Lemon garlic dressing – This zesty and savory dressing complements the raw mushrooms beautifully! Plus, it’s easy to make with olive oil, freshly squeezed lemon juice, fresh garlic, salt, and pepper.

Parmesan and parsley – Two optional but recommended garnishes.

How to Make this Raw Mushroom Salad

Step 1: Make the dressing. Whisk the olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.

Step 2: Toss. Pour the dressing over the mushrooms in a medium bowl and toss to coat. 

Step 3: Serve. Stir in the freshly grated parmesan cheese and a sprinkle of chopped parsley, and enjoy! 

Tips and FAQs

• Use the freshest mushrooms you can get your hands on. When shopping, look for mushrooms that are firm, dry, and free of blemishes. Also, be sure to slice them evenly so that every bite is perfectly balanced. 
• Use a damp paper towel to clean the mushrooms gently. Avoid soaking them in water, as mushrooms are very absorbent and can quickly become waterlogged and soggy. 

Variations

• Vegetable add-ins – Add thinly sliced red onions, bell peppers, artichoke hearts, or cucumbers for some crunch and color. 
• Adjust the dressing – Swap the lemon juice for balsamic or red wine vinegar for a tangier taste; add Dijon mustard or honey for a bit of sweetness and complexity; or add chopped basil, dill, or chives for a fresh, aromatic element. 
• Bulk it up with greens – Turn this dish into a more substantial arugula mushroom salad dish by adding arugula, or other greens like spinach or kale. 

Serving suggestions

A cold mushroom salad, with its earthy flavors and vibrant dressing, beautifully complements richer, heartier main dishes. Pair it with roasted turkey, glazed ham, or prime rib around the holidays. Or, enjoy it with instant pot short ribs, grilled chicken thighs, or this baked salmon fillet for everyday dinners.

If you don’t eat meat, consider serving your mushroom salad with a few vegan holiday sides, like vegan green bean casserole, vegan cauliflower gratin, and vegan mac and cheese.  

The marinated mushrooms can also be used as a vibrant topping on other salads or grain bowls, like my Mediterranean lamb bowl and arugula salad.

Can I use other types of mushrooms in this salad?

Absolutely! If you can’t find baby bella mushrooms or want to experiment with a medley of mushrooms, here’s a brief breakdown of other varieties that are delicious when eaten raw:

• White button – Their mild flavor and tender, firm texture make them an excellent raw salad ingredient. 
• Portobello – These thick, meaty mushrooms are like the steak of mushrooms, with a hearty texture that’s great for slicing. 
• Shiitake – Rich, smoky, and umami-forward with a chewy bite. 

Is this mushroom salad vegan-friendly?

This fresh mushroom salad is vegan as long as you omit the optional parmesan cheese or replace it with vegan parmesan cheese or nutritional yeast. 

Storage

Refrigerator: If you end up with leftovers, store them in an airtight container in the refrigerator for up to 2 days. Just keep in mind that the mushrooms may soften over time.

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!