Deeply golden brown mushrooms and roasted baby potatoes top this savory mushroom salad. Loaded with vibrant vegetables and dressed in a delicious, creamy balsamic vinaigrette, you will love this mushroom salad recipe.
Prep Time15 mins
Cook Time30 mins
Course: Entrees, Salad, vegan lunch
Diet: Gluten Free, Vegan, Vegetarian
- 16 ounces portobello mushrooms, sliced
- ¼ cup balsamic vinegar
- ⅛ cup Tamari or Soy Sauce
- 1 Tablespoon Stone-ground mustard
- 1 teaspoon vegan Worcestershire sauce
- 2 cloves garlic, minced
- 1 Tablespoon liquid smoke (hicokory flvoar)
- 1 teaspoon montreal steak seasoning
- 8 ounces mini potatoes, cut in alf
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 4 sprigs rosemary
Clean portobello mushrooms and slice.
Combine marinade ingredients, and whisk together.
Place mushrooms in a container and pour marinade over the top. Seal the container and shake to cover the mushrooms.
Marinate overnight or at least a couple of hours for the best results.
In a large skillet over medium heat, cook the mushrooms until brown.
If the mushrooms start to stick to the pan, use a small amount of vegetable broth or water to allow the mushrooms to continue cooking.
Remove from heat and allow to cool, or place in a container and refrigerate until ready to serve the salad.
Roasting Mini Potatoes
Preheat the oven to 374 degrees and prepare a baking sheet with parchment paper or a silicone baking mat.
Wash and cut the potatoes in half (skin on).
Rinse potatoes after they are cut so they are somewhat damp, and place them in a bowl.
Season the potatoes with garlic and onion powder and toss in the bowl.
Place the potatoes in a single layer on the prepared baking sheet and lay whole rosemary sprigs across the potatoes.
Roast for 30 minutes until browned.
Remove from the oven and allow to cool completely, or transfer to a container and place in the refrigerator until ready to serve the salad.
Begin with the Romaine Lettuce as the base of the salad.
Add the remaining raw ingredients and tofu feta cheese around the top of the lettuce bed.
Now, add the cold mushrooms and potatoes.
I chose to dress the mushroom salad with a creamy balsamic dressing because the balsamic flavors taste beautiful with the ingredients in the salad. However, I suggest other dressings to meet individual preferences. For example, lemon basil dressing, or maple dijon is another favorite.
Marinate the mushrooms, if possible, overnight.
Prepare potatoes while mushrooms are cooking to save time cooking.
- Choose Tamari or liquid aminos for a gluten-free alternative to soy sauce.
Serving: 6g | Calories: 354kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 409mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg