Marinated Mushroom Salad

If you like mushrooms, this is the salad for you.

  • Servings:
  • Cook Time: 30 mins
  • Main Ingredient: Mushrooms


  • 2 lb. white button mushroom (cleaned)
  • 5 oz. white onion (finely sliced)
  • 3 oz. olive oil
  • 2 oz. Regina® Balsamic Vinegar
  • 3 oz. chicken stock (high quality)
  • 2 bay leaves
  • 1 sprig fresh rosemary (snipped)
  • 1 tsp. mustard seed (optional)
  • 1 oz. fresh chives (short cut)
  • kosher salt (to taste)
  • fresh-cracked white pepper (to taste)


In medium saucepan, heat olive oil. Add onions and sauté until translucent. Add mushrooms and cook gently for 5 minutes, stirring often. Add chicken stock, balsamic vinegar, bay leaf, rosemary and mustard seed. Bring to a boil. Reduce heat and simmer for 10 to 12 minutes. Adjust seasoning with salt and pepper. Pour mushrooms and liquid into stainless steel bowl, cover with plastic wrap and refrigerate for at least 2 hours. Prior to serving, sprinkle with chives. Adjust seasoning with salt and pepper.

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