Mushroom Antipasto Salad

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Total Time
10 mins
0 mins

Just saving this recipe I found, to make at a later date. Prep time doesn't include the 30 minutes standing time.

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  1. Place mushrooms in a large bowl.
  2. Combine oil, vinegar, mustard, sugar and salt and pepper in a screw-top jar.
  3. Shake well to combine.
  4. Pour dressing over mushrooms and toss well to coat mushrooms in mixture.
  5. Cover and set aside for 30 minutes, stirring every 10 minutes.
  6. Just before serving add remaining ingredients and toss gently to combine.
Most Helpful

5 5

This had delicious flavours and everything about it seemed 'just right'. We don't have semi-dried tomatoes (have never actually seen that term in a recipe before), so I used sun-dried, which we love. A keeper.

5 5

I made this without the olives, tomatoes, egg plant and basil leaves as I made other antipasto to go with just these marinated mushrooms. They were the best, my whole family loved them. Very easy to make as well. I made them the day before so they marinated for 24 hours so the mushrooms were very tender. I had balsamic vinegar in the pantry so I used that instead. Absolutely beautiful.