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–+ servings

Mushroom Salad

This warm mushroom salad brings together deep, earthy flavor with a bright lemon finish. Tender mushrooms, fresh herbs, and Parmesan create a simple yet satisfying dish that feels both elegant and easy.
Shared notes will appear here.
Soups, Salads & Bowls
Mediterranean
Kitchen Pace : 🕒
Servings: 3
Recipe by NAVA Kitchen
Lemon herb mushroom salad with parsley, scallions, and Parmesan in a cozy ceramic bowl.
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Ingredients:

  • 1 lb. mushrooms, about 16 oz / 450 g total, 2 standard packages, sliced
  • 1 tbsp olive oil, for sautéing mushrooms
  • 2 scallions, thinly sliced
  • ¼ cup fresh parsley, finely chopped
  • 1 tbsp fresh lemon juice
  • 2 tbsp olive oil, for dressing
  • Salt, to taste
  • Black pepper, freshly ground
  • Paprika, optional
  • ¼ cup Parmesan, shaved or grated

Method:

Start Cooking
  • Heat a wide skillet over medium heat and add 1 tablespoon olive oil.
  • Add sliced mushrooms and cook for 3 to 5 minutes, stirring occasionally, until softened and they release their natural moisture.
  • If there’s excess liquid in the pan, carefully drain it off. Remove from heat and let cool slightly.
  • Transfer mushrooms to a bowl. Add scallions and parsley.
  • Drizzle with lemon juice and the 2 tablespoons olive oil. Season with salt, pepper, and paprika. Toss gently.
  • Finish with Parmesan, toss once more, and adjust seasoning if needed.
  • Serve warm or at room temperature. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Mushrooms release a lot of liquid as they cook. Draining keeps the salad flavorful, not watery.
  • Use a wide pan so the mushrooms soften evenly instead of steaming.
 
Make it yours
  • Add a small grated garlic clove for extra depth.
  • Swap parsley for dill, arugula, or thyme.
  • Use smoked paprika for a warmer flavor.
  • Add chili flakes if you like a little heat.
  • Finish with toasted pine nuts or walnuts for crunch.
 
At the table
  • Serve alongside grilled chicken or fish.
  • Spoon over toasted sourdough.
  • Add to grain bowls and wraps.
  • It’s also lovely as part of a mezze-style spread.

My notes:

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Nutrition:

Calories: 195 kcal | Carbohydrates: 7 g | Protein: 8 g | Fat: 17 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Cholesterol: 6 mg | Sodium: 146 mg | Potassium: 545 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 567 IU | Vitamin C: 14 mg | Calcium: 117 mg | Iron: 1 mg
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