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Pickled Oyster Mushroom Salad

Pickled Oyster Mushroom Salad

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Description

This pickled oyster mushrooms salad is easy to make and a delicious, nutritious and refreshing addition to your spring and summer menu. 


Ingredients

TO PICKLE THE MUSHROOMS

  • 500 grams  (1.2 lbs) oyster mushrooms, cleaned 
  • 2 liters water
  • 1/4 cup apple cider vinegar
  • 3 bay leaves
  • 1 teaspoon peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon salt
  • 6 allspice berries

TO MAKE THE SALAD

  • 1 handful fresh parsley, chopped
  • 3 spring onions
  • 1 spring garlic
  • 1/2 teaspoon salt (start with 1/4 teaspoon and increase to your taste)
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon apple cider vinegar
  • 4 tablespoons extra virgin olive oil
  • fresh lemon juice, to taste

Instructions

  1. Pickle the mushrooms a few hours in advance. Add the water to a big pot and add all the rest of the ingredients for pickling. Bring to a boil.
  2. While the water is heating prepare the mushrooms. Separate the stems, cut the hard ends and wash well. Depending on how big your mushrooms are, try to slice them lengthwise, in stripes, but not too small; you want more surface to be exposed to the pickling juices but they need to be big enough to handle when making the salad. They should be the size of some big fries (weird analogy, I know 😁).
  3. When the water starts boiling, add the mushrooms, set the heat on low, and simmer for about 25-30 minutes. 
  4. Prepare a jar or a glass container with a lid. You will need to leave the mushrooms cool before you use them for the salad. Plus, the extra time will allow for them to marinate more. 
  5. After the mushrooms have simmered, turn the heat off and let them cool down a little. Add them to a jar or glass container, pour some of the liquid and spices over to the jar, and once cold, store in the refrigerator for a few hours. 
  6. about 15 minutes before your meal, prepare all the ingredients for the salad. Wash the parsley, onions, and garlic and let them dry. 
  7. Take the mushrooms out, trying your best to separate them from the whole spices. 
  8. Chop the mushrooms and the greens and mix them in a bowl. 
  9. Add all the rest of the ingredients, but add the salt gradually and taste. Squeeze more fresh lemon if you want and an extra drizzle of extra virgin olive oil is always welcome. 
  10. Serve as a side salad. 

Notes

Pickle the mushrooms a few hours before you plan to eat. They have to be cold for the salad and a few extra hours in the fridge will add more flavor.