Marinated Mushroom Salad in Italian Dressing

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We like to call this salad “Marinated Mushroom Salad”. It’s because the flavors get even better after the mushrooms sit in Italian dressing and herbs.

Zesty Mushroom Salad

There are so many good variations to this salad! Some add diced red bell pepper or fresh parsley, but no matter what you have, the Italian dressing is the star of the show.

Yes, you need a very zesty bottle of Italian dressing. And some fresh ingredients. Whatever you have in the fridge (bell peppers, maybe parsley, or green onions)? I think everyone has a little garlic.

My favorite Italian dressing for years was the Wishbone brand. However, recently, I’ve switched to Ken’s Simply Vinaigrette “Italian dressing” for its cleaner ingredients.

Some brands are not as zesty for this mushroom salad. So make sure it has quite a bit of tang.

You don’t need any additional seasonings if you start with a zesty bottle of Italian dressing. I found many generic brands just didn’t do it for me.

The mushrooms shrink after boiling, so don’t be intimidated to use the amount called for.

Some people slice the mushrooms instead of leaving them whole or halve and quarter them. I like to leave them whole.

If you do decide to cut them, you will need to reduce the boiling time by two minutes.

We love this easy and delicious mushroom salad!

It’s loaded with tangy flavors. Bold and herb-flavored. Light and refreshing. The tender yet firm texture keeps you coming back for more. It’s a total taste explosion if you ask me! Perfect as a savory side to creamy mashed potatoes, or serve it as an appetizer. Everyone seems to love this salad!

Ingredients & Substitutes for Zesty Marinated Mushroom Salad:

• Whole Button Mushrooms- baby bella or whole white mushrooms work best for this recipe. I usually go for the white button mushrooms, and they are what I used below (as pictured).
• White distilled vinegar- wakes up the flavor of the mushrooms and helps maintain the mushroom color and texture when boiling.
• Salt is used lightly. Most of the flavors come from the bottled dressing (which is plenty of flavor)!
• Garlic- adds so much fresh and pungent flavor. I added it at the end!
• Green onions- add great savory flavor and garnish. You can use curly parsley or flat leaf parsley instead.
• Italian dressing- look for a zesty and bold Italian dressing. I like Wishbone or Ken’s brand. If your dressing is not as bold, add more acidity like white distilled vinegar (a tablespoon at a time). You really want that bold flavor to come through.

Note: can add finely chopped sweet bell peppers for extra crunch and savory flavor.

How to make Zesty Marinated Mushroom Salad:

1. Bring a large pot of water (a little more than halfway full) to a boil. When the water has boiled, add a few pinches of salt, 1 tbsp vinegar, and the whole mushrooms. Boil for 10 minutes from the time you throw them in the water.

2. Drain and cool completely before adding any other ingredients. When the mushrooms have cooled, add 1/2 cup of Italian dressing, 3 tbsp chopped green onions, and 4 cloves crushed garlic. Toss until well combined. Refrigerate at least 6 hours before serving or overnight. Serve salad cold.