Marinated Mushroom Salad

Makes: 4 Servings
Prep Time: 1 hour 20 minutes
Cook Time: None!
Total Time: 1 hour 20 minutes


  • 1/3 cup olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon maple syrup
  • juice of 2 medium lemons
  • 1 teaspoon salt, divided
  • black pepper
  • 3 cups sliced cremini mushrooms
  • 2 cups shiitake mushrooms, stems removed
  • 1/2 cup Greek yogurt
  • 2 1/2 tablespoons tahini
  • 1 small garlic clove, crushed
  • 3 cups shelled edamame (fresh or frozen)
  • 2/3 cup walnuts, toasted and roughly chopped
  • 1 teaspoon ground cumin
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint
  • baby bok choy (optional)
  • your favorite cheese (optional)


  1. Start by marinating the mushrooms.  Whisk together the olive oil, vinegar, maple syrup, the juice from one lemon, 1/2 teaspoon salt, and some black pepper.  Pour this over the mushrooms in a large bowl and toss well, making sure all of the mushrooms are coated.  Leave them to marinate for an hour.
  2. While the mushrooms are marinating, mix together the yogurt, tahini, garlic, juice from the other lemon, and 1/2 teaspoon salt.  Use a fork or small whisk to whip everything together, forming a light paste.  Set aside.
  3. After the mushrooms have marinated for an hour, add the edamame, toasted walnuts, and cumin to the bowl and stir to mix.  Taste and adjust the seasoning.
  4. Serve the mushrooms in small bowls or on small places, each portion topped with a dollop of the tahini sauce and sprinkled with the fresh herbs.
  5. OR serve over a bed of baby bok choy and top with your favorite cheese.