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–+ servings
marinated mushroom salad with fresh herbs and red bell peppers in olive oil vinaigrette

Marinated Mushroom & Pepper Salad

A bright, flavor-packed marinated mushroom salad made with golden sautéed mushrooms, vibrant bell peppers, fresh herbs, and a light olive oil–vinegar marinade. Perfect as an appetizer, antipasto, or elegant side dish. Simple, make-ahead friendly, and incredibly versatile.
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Prep Time 10 minutes
Cook Time 10 minutes
Rest time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 16 oz mushrooms cremini or button; halved if large
  • 1 red bell pepper thinly sliced
  • 4 tbsp olive oil divided
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 small shallot thinly sliced
  • ½ tsp honey
  • ½ tsp salt adjust to taste
  • black pepper to taste
  • Fresh Herbs
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 1 tbsp fresh oregano finely chopped

Method
 

Sauté the mushrooms
  1. Heat a wide skillet over medium-high heat and add 1 tablespoon of olive oil.
  2. Add mushrooms in a single layer and let them cook undisturbed for 2–3 minutes to develop color.
  3. Stir and continue cooking until:
  4. golden brown
  5. most moisture has evaporated
Add bell peppers
  1. Add the sliced bell pepper and cook for 1–2 minutes, just until slightly softened but still vibrant and structured.
Build the marinade
  1. In a bowl, whisk together:
  2. 3 tbsp olive oil
  3. red wine vinegar
  4. lemon juice
  5. honey
  6. salt and black pepper
  7. Add:
  8. shallots
  9. dill
  10. parsley
  11. oregano
Toss while warm
  1. Transfer the warm mushrooms and peppers directly into the marinade. Toss gently to coat.
Rest
  1. Let the salad sit at room temperature for 20–30 minutes before serving.
  2. For deeper flavor, refrigerate for up to 12 hours, then bring back to room temperature before serving.

Notes

  • Use a wide pan to avoid overcrowding - this ensures proper browning instead of steaming.
  • The salad tastes even better the next day as the flavors continue to develop.
  • Always serve at room temperature for the best texture and flavor.
Serving Suggestions
Serve this marinated mushroom salad:
  • over toasted sourdough with whipped ricotta or cream chees
  •  alongside burrata with a drizzle of olive oil
  • as part of an antipasti board
  • as a light side dish or appetizer
Storage
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Bring to room temperature before serving for best results.

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