Cooking From Every Angle

Button Mushroom Salad

By • March 18, 2011 • 29 Comments

Button Mushroom Salad

- Amanda

Button mushrooms are unfairly underappreciated by most cooks. There, I said it. The great truth we are all ashamed to admit. We add them thoughtlessly to beef stew. We toss them into spinach salads. And we tuck them dutifully into omelettes. All the while dreaming of other, more exotic varieties.

Meanwhile, the button mushroom has been nothing but kind to us. It offers up loads of flavor without hogging the spotlight. It's inexpensive and holds its own in the fridge when we ignore it for a week. And while we can now buy many different kinds of mushrooms, the button remains delicious.

And so I present you with a button mushroom salad, inspired by one I had at Txikito, an excellent Basque restaurant in Chelsea. Txikito's is made with king oyster mushrooms. When I later tried to recreate this recipe, I realized that king oyster mushrooms just weren't available to most home cooks. But there sitting in my local Gristedes, waiting to help, was the button.

Button Mushroom Salad

Serves 4

  • 12 large button mushrooms, wiped clean with a damp paper towel and stems trimmed
  • 3 sprigs thyme
  • 1 garlic clove, lightly smashed
  • Salt
  • Olive oil
  • 1/2 lemon
  • 1 1/2 tablespoons finely diced tomato
  • 1 1/2 tablespoons slivered almonds, finely chopped
  • 1 1/2 tablespoons grated pecorino Romano cheese
  • Thin slices of toasted baguette, for serving

See the full recipe (and save and print it) here.

Jump to Comments (29)

Comments (29)

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over 3 years ago SFoodGeek

great recipe and who would've thought about oil poaching mushrooms! great technique. this dish reminds me of the mushroom salad i had in barcelona years ago.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, and the by-product? Mushroom-flavored oil!

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over 3 years ago TiggyBee

simply great!

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over 3 years ago Daphne

Fun new way to cook mushrooms and I'm going to put the contents inside a grilled sandwich for G. while he watches basketball today. He's also going to love them on pizza, thank you!! By the way, I made the cabbage salad this week for dinner and it was a huge hit, so thanks to your Grandma for that!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oooooh, the sandwich sounds wonderful!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I'll let her know -- she'll be thrilled to hear it!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Made this last night for dinner with pan-seared scallops and parsley oil. The mushroom-infused olive oil is fantastic! I skipped the almonds and cheese, forgot the lemon, but it was still really tasty. Thanks for a great recipe, Amanda!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Really glad you liked it. The scallops and parsley oil sound terrific. Btw, love that this was just a weeknight menu for you... wow.

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over 3 years ago ENunn

Love. Reminds me of my favorite mushroom pizza, at Great Lake in Chicago.

Ozoz_profile

over 3 years ago Kitchen Butterfly

And Amanda, I love this.......thank you, thank you for constantly expanding my cooking horizons

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

You guys do the same for us -- feeling is mutual.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You're right, it's very common to be snooty about button mushrooms. But they're consistently available regardless of season and location, as well as affordable. This looks lovely, and I'm very happy that you're posting these wonderful late winter salad ideas. I'm making a 50th birthday dinner for a friend this weekend, and I think we'll appetize on this! Thank you, Amanda.

Ozoz_profile

over 3 years ago Kitchen Butterfly

Love how food52 is creating no boundaries on my vocab - I love 'appetize' this!

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

And appetize we did, Kitchen Butterfly! I brushed the crostini with the reserved mushroom-infused olive oil before I browned them. Great appetizer! With a legume-grain combination, fabulous dinner. This one is a true winner!

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over 3 years ago EmilyC

Also wanted to report back that I made the mushrooms tonight, and like boulangere, served them as an appetizer with crostini brushed with the mushroom-infused olive oil. So good. I used peppadews instead of tomatoes to add some heat. This recipe is a keeper.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Peppadews sound great, EmilyC!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Poor things, they've been sitting in the grocery store watching their portobello friends fly off the shelves! Thanks for giving the recipe a whirl.

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over 3 years ago dymnyno

I seldom use buttons...instead I use crimini, which are just baby portabellos, and they are usually sitting next to the buttons. The recipe sounds delicious and healthy...will do it soon

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Crimini and button are the same mushroom species - Agaricus bisporus.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks hardlikearmour, didn't know that. Dymnyno, I think the recipe would be good with either.

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over 3 years ago EmilyC

I was JUST thinking about doing a mushroom salad for a dinner party this weekend but fretting about spending $10+ on fancy mushrooms. So thanks for convincing me to use buttons instead! I think I'll substitute finely chopped roasted piquillo peppers for the tomatoes.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

That's a terrific idea -- this dish could definitely benefit from a little heat.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Oops -- just realized that I read piquillo but thought peppadew!

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over 3 years ago EmilyC

Meant to ask earlier how far in advance the mushrooms can be prepped? And I'm glad you misread piquillo for peppadew because the latter sound more interesting here!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm allergic to nuts, so the almonds are under the bus, but I'll add a good pinch of red pepper flakes for some heat.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Dinner tonight! Thanks!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

You're welcome!

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over 3 years ago thirschfeld

I have ben using a lot of buttons lately because as you point out the flavor is great. I think I will be making this very soon. Looks delicious.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Enjoy!