Mushroom Salad With Mustard Vinaigrette

Total Time
Prep 2 hrs
Cook 0 mins

Entered for safe-keeping. From Sherri Horonjeff, Woodland Hills, California, as submitted to BH&G. Preparation time includes 2 hours of chilling time.

Ingredients Nutrition


  1. In a large mixing bowl combine mustard, vinegar, oregano, tarragon, salt, and pepper.
  2. Using a wire whisk, blend in oil.
  3. Stir in mushrooms and olives.
  4. Cover and chill at least 2 hours.
  5. Serve on individual plates with tomato slices and a watercress sprig.
Most Helpful

5 5

LOVE this. I used some "dying" button mushrooms that were hanging out in the fridge and this recipe perked them right up! I used rice wine vinegar. I also substituted some greek seasoning for the tarragon since I didn't have any on hand. I sliced some mushrooms and left others whole, just to see how they tasted. I marinated them 24 hours and the sliced are a bit over marinated (SLIGHTLY) and the whole are not quite marinated enough; I would suggest cutting them in half if you want to make them a day ahead of time! EXCELLENT recipe that I will certainly make again! Made for Veg*n Swap.