| Recipes |

Mushroom Salad

Food and prop styling by Renee Muller Photography by Moshe Wulliger

Mushroom Salad

This salad is meant to be savored in small portions, not the “heap the lettuce on your plate” type. It’s prepared right before serving, and always gets finished to the last drop. I’ve seen guests wipe the bowl out with a piece of challah — it’s that good. Thanks to my daughter-in-law Chanie for introducing us to this delicacy.

Serves 6

  • 1 box button mushrooms, diced
  • ½ large red pepper, diced
  • 2 scallions, thinly sliced
  • ½ large avocado, diced (optional)
  • 2 generous handfuls candied pecans, chopped


  • 1½ heaping Tbsp mayo (low fat is fine)
  • 1½ heaping Tbsp brown sugar
  • 1½ Tbsp soy sauce
  • salt and pepper, to taste

Place mushrooms, red pepper, scallions, and avocado, if using, in a medium-sized bowl. Mix dressing ingredients together in a small bowl. Add to veggies and stir to coat evenly. You can add the candied pecans to the veggies and mix in, or use them as a garnish.

Note: You can sauté the mushrooms in some olive oil for a few minutes before assembling the salad. We don’t — we like it au naturel! Also, I often mix baby bella and button mushrooms for richer flavor.

(Originally featured in Family Table, Issue 721)

Oops! We could not locate your form.