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'Mazing Mushrooms

This has been one of my recipes for ages. I got it from a magazine, but I've no idea which one. It is very simple to make, and looks very impressive as part of an antipasto platter. Cooking time is refrigeration time. I prefer to use field mushrooms because they have more flavour, but it has a more dramatic visual effect if you use the buttons. They also soak up a lot of flavour from the dressing. Since the dressing is so simple, it relies on good ingredients. Please use fresh everything for optimal results.

5.0 · 8 reviewsRecipe card by Sassy SyrahEditorial by recipesvibrant · Updated October 15, 2026
AustralianLow ProteinVeganKosherNo CookRefrigerator
'Mazing Mushrooms

Total time

250 min

Servings

4

Calories

168.9

Category

Vegetable

'Mazing Mushrooms is a sophisticated, Australian-inspired refrigerator salad that transforms humble fungi into a zesty, tender appetizer. This low-protein, no-cook dish is perfect for beginner cooks seeking a flavor-forward vegan side that relies entirely on time and gentle marination rather than heat.

Ingredients

Makes 4 servings

  • 300 mushrooms
  • 4 garlic
  • 3 fresh curly-leaf parsley
  • 1 extra virgin olive oil

Method

  1. If you are using button mushrooms, leave them whole.

  2. Slice field mushrooms fairly thinly.

  3. In a serving bowl, combine all of the ingredients and toss to coat the mushrooms well.

  4. At this point taste the dressing, it may need more lemon, or oil.

  5. It really depends on your personal preference, however it should be slightly tart.

  6. Refrigerate for at least 4 hours, tossing occasionally.

Cook's notes

  • Use a salad spinner or dry kitchen towel to thoroughly clean your mushrooms before tossing, as water-logged fungi will dilute the intensity of your oil and garlic dressing.
  • The 4-hour refrigeration window is essential for the mushrooms to act like a sponge; don't skip the occasional tossing to ensure an even distribution of the garlic-infused oil.
  • Because this recipe relies on only four ingredients, use your highest-quality extra virgin olive oil; its flavor profile acts as the primary poaching liquid for the mushrooms.
  • If you find the flavor too sharp after the 4-hour mark, add a splash more olive oil to mellow the acidity of the dressing.

Easy swaps

  • Instead of curly-leaf parsley, use fresh dillDill provides a bright, feathery texture and a punchier, herbal contrast that pairs beautifully with the earthy mushrooms.
  • Instead of extra virgin olive oil, use toasted sesame oilUse a small amount for a nutty, aromatic finish that leans into an Asian-fusion flavor profile.
  • Instead of garlic, use shallotsFinely minced shallots provide a milder, sweeter onion profile if you prefer a less pungent bite.
  • Instead of button mushrooms, use cremini or baby bellaThese offer a slightly deeper, savory flavor compared to standard white buttons, adding complexity to the final dish.

Frequently asked

Do I really need to wait 4 hours for this recipe?

Yes, the 4-hour rest is the 'cooking' phase of this no-cook recipe. It allows the acidity and oil to break down the raw texture of the mushrooms, making them tender and flavorful.

Can I use dried parsley instead of fresh?

Fresh curly-leaf parsley is recommended for its crisp texture and clean, grassy flavor; dried herbs will not provide the necessary freshness to balance the garlic.

How do I know if the dressing is 'tart' enough?

Since the recipe implies a lemon or citrus component as a preference, taste your dressing before adding the mushrooms. It should have a sharp, bright profile that cuts through the richness of the olive oil.

Can I serve these over pasta?

Absolutely. These marinated mushrooms make an excellent, flavorful topper for warm pasta or toasted sourdough once they have finished their marination time.

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