Make this delicious pickled oyster mushroom salad and learn how to pickle oyster mushroom fast and easy!
Oyster mushrooms (Pleurotus) have an incredible texture! I almost always use them to mimic the taste and texture of meat. I successfully used them in my vegan steak recipe, vegan pulled pork burgers and even vegan tripe soup! If cooked right and seasoned with the best spices, you can really turn a bland mushroom into a savory treat!
Whenever I find oyster mushrooms on sale, I tend to buy them in larger quantities and then pickle them. They can last for a long time this way and you can use them for vegan tripe soup or oyster mushroom salad, such as this one. I always have a jar of pickled oyster mushrooms in my pantry. 🙂
For this oyster mushroom salad recipe, I used the quick pickling version. They don’t need to be extra sour, so boiling them in water with vinegar and spices, is more than enough.
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Hope you’ll like this fresh and fragrant oyster mushroom salad. Even Pisulina loved it! She just wouldn’t stop sniffing it! 🙂
- 500g oyster mushrooms
- 1-2 cups wild garlic, or green garlic, chopped
- some lettuce leaves, chopped
- ½ cup dill, chopped
- ½ cup parsley, chopped
- 3 large garlic cloves, mashed
- 1 cup apple cider vinegar
- 3 cups water
- 1 Tbsp mustard
- 1 Tbsp olive oil
- 1 tsp mustard seeds
- 1 bay leaf
- ½ tsp coriander seeds
- ½ tsp pepper, ground
- sea salt, to taste
- Rinse oyster mushrooms. Slice them into thin, long strips.
- Put oyster mushrooms in a medium pot and cover them with water. Add mustard seeds, coriander seeds, bay leaf, vinegar, and some salt. Boil for 20 minutes.
- Remove from heat. Drain mushrooms, but save a couple of tablespoons of water.
- Place mushrooms in a bowl and add the rest of the ingredients. Add saved water. Mix well and serve.