Mushroom salad

    55 min

    This delightful little mushroom salad is refreshing, flavourful and quite filling. Perfect as a cold vegan starter or as a side dish in a larger meal.


    Dorset, England, UK
    1 person made this

    Serves: 4 

    • 450g (1 lb) button mushrooms
    • 150ml (1/4 pt) dry white wine
    • 1 teaspoon coriander seeds, crushed
    • For the dressing
    • 1 tablespoon white wine vinegar
    • 1 teaspoon coarse salt
    • 1/2 teaspoon sugar
    • 1 teaspoon French mustard
    • 150ml (1/4 pt) olive oil
    • 1 tablespoon chopped fresh parsley
    • 1 small onion, finely diced
    • 6 black olives, stoned and chopped
    • salt and pepper, to taste

    Prep:10min  ›  Cook:15min  ›  Extra time:30min cooling  ›  Ready in:55min 

    1. Trim the mushroom stalks level with the caps and discard the trimmings.
    2. Place mushrooms in a saucepan over a medium heat with the white wine and crushed coriander seeds. Cook uncovered for about 15 minutes, stirring occasionally, until the wine has almost entirely evaporated. Remove from the heat and transfer to a serving bowl.
    3. For the dressing:

    4. In a bowl, add the vinegar and whisk in one ingredient at a time in the order listed until well blended. Taste and season.
    5. Pour the dressing over the mushrooms and chill in the fridge until ready to serve.


    Feel free to add a little minced garlic in step one for some extra flavour.

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