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+ servings
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5 from 2 votes

Mushroom Salad

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 minutes
Cook Time30 minutes
Course: Entrees, Salad, vegan lunch
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 354kcal



  • 16 ounces portobello mushrooms, sliced
  • ¼ cup balsamic vinegar
  • 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

Mini Potatoes

  • 8 ounces mini potatoes, cut in alf
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 4 sprigs rosemary

Salad Ingredients



  • 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.

Salad Assembly

  • 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.


  • Add all the ingredients to a high-speed blender.
  • Do not dress the salad until ready to serve.


  • 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