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Home » Salads by Diet » Low Carb

Outstanding Oyster Mushroom Salad with Spinach

Made by Anastasia - Serves: 4 Filed Under: Autumn Salads, Dinner Salads, Low Carb, Salad Index, Vegetarian

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A smoky Oyster Mushroom Salad that will liven up your barbecue and win the hearts of mushroom lovers everywhere with smoky paprika and an excellent smoked cheddar added.

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A close up Oyster Mushroom salad on a ceramic plate.
OYSTER MUSHROOM SALAD

The "smoky" in this Oyster Mushroom Salad comes from cooking them with smoked paprika and the excellent smoked cheddar we have crumbled into the salad.

We have added some tender baby spinach and sun-dried tomatoes for a pop of colour and tomatoey sweetness.

But, if you are looking for some Asian flavour instead, try our Wild Rice Salad with Asian Sautéed Mushrooms. If you are a fan of balsamic, then you can't go wrong with our Balsamic Mushroom Salad.

Table of contents

  • What are Oyster Mushrooms?
  • Let's Talk Ingredients & Substitutions
  • Some Variations to Try
  • You Will Need
  • How to Prepare Oyster Mushrooms
  • How to Make this Salad
  • Some Serving Suggestions
  • Common Questions (FAQs) & Tips
  • More Mushroom Salad Recipes to Try

What do I love about this Mushroom Salad?
Two things, first of all, the mushrooms (one of my favourite veggies), which have been sautéed until crisp and delicious.
Second, the intense smoky flavour from the smoked paprika and smoky cheddar - ah, heaven!


What are Oyster Mushrooms?

Oyster mushrooms are, of course, edible fungi and are also known as Pleurotus in Europe and are one of the world's most popular grilling mushrooms.

They have a fluted, oyster-shell shape with numerous varieties ranging from pearly-white to yellow, pink, grey-brown and purplish-brown. They have a delicate, subtle flavour and velvety texture, which rapidly absorbs other flavours during cooking.

If you want to find out about even more mushroom varieties, then check out our post on different types of mushrooms it covers pretty much all of them!

Let's Talk Ingredients & Substitutions

  • Oyster Mushrooms - we used the Pleurotus style variety which looks like a fan and is flat. This salad is also great with king oyster mushrooms, portobellos or flat mushrooms as they are meatier than the white ones.
  • Smoked Paprika - is one of the smoky elements in this salad, you should be able to find this in the spice section of most supermarkets nowadays. But, for superior flavour, I strongly suggest going to your favourite spice shop for this. If you can't find it, then try some cayenne pepper, or plain paprika will do in a pinch.
  • Baby Spinach - added to bulk up the salad, you could try some arugula/rocket, or mixed salad leaves or even some massaged kale would work well in this salad.
  • Sun-dried tomatoes - added for a pop of colour and some tomatoey sweetness. Some fresh cherry or mini tomatoes would also suit this salad.
  • Smoked cheddar - another one of our smoky elements, is readily available in the cheese section of most supermarkets. But, you can swap for some shaved parmesan if you prefer or a good quality cheddar.
  • Pine nuts - for a delightful crunch and piney, nutty flavour. Try some slivered almonds or some seeds such as sunflower or pepitas as an alternative.
  • Dressing - we have kept it super simple with simple sherry vinegar and extra virgin olive oil dressing. Try a balsamic or red wine vinegar if you don't have any sherry vinegar to hand.

Some Variations to Try

  • Different mushrooms – can't find oyster mushrooms use king oyster, Portobello, chanterelles, or field mushrooms instead. Or a mixed mushroom medley for something a bit more exotic.
  • Carnivore – add some grilled chorizo or chicken. Also great with some Spanish Jamon or Italian prosciutto.
  • Pescatarian – add some firm white-fleshed fish fillets, such as striped bass, cod, perch or barramundi.
  • Carb lovers – add some grains such as pearl barley, farro or brown rice.
  • Vegan – omit the smoked cheddar and replace with some smoked almonds instead or try making your own smoked vegan cheese.
  • Wrap it – makes a great filling for wraps with some added cheese, spicy salami, or grilled chicken or rare beef slices.

You Will Need

Labelled ingredients needed to make Oyster Mushroom Salad.

How to Prepare Oyster Mushrooms

When choosing these mushrooms, make sure to look for clusters without signs of wilting or dark spots; this can mean that they have too much moisture and are starting to spoil.

The great thing about oyster mushrooms is that they grow on wood, which means that they don't touch the dirt as much - so easy to clean guys!

All you really need to do is to cut off the hard part of the stem and then wipe off any dirt you may find with a damp paper towel.

Personally, I don't rinse these mushrooms at all because they tend to become waterlogged which makes them difficult to brown. If you absolutely feel that you have to, then a quick rinse under cold water should do the trick BUT make sure you pat them thoroughly dry.

Top Tips for making our Oyster Mushroom Salad

  • Make sure your frying pan is hot before adding your mushrooms; this ensures that you get a gorgeous flavourful sear.

  • Add your mushrooms in batches to the hot pan so that they cook and brown quickly otherwise they will stew and become mushy.

  • With mushrooms, it is always best to err on the side of overdone and not underdone otherwise they become a bit chewy.

  • Use a salad spinner to dry your baby spinach as it will eliminate the excess water and won't dilute your vinaigrette. 

How to Make this Salad

Step 1 - Prepare Mushrooms

Heat a large non-stick frypan on medium-to-high heat then add some oil.

If you find that your mushrooms have some dirt then give them a gentle wipe with some kitchen paper or a clean towel.

Then cut off the hard part of the stems, as they are hard to chew. For the really large ones cut them in half or quarters for bite-size pieces.

Add the mushrooms a few at a time to your hot pan, overcrowding the pan will cause the mushrooms to release their juices and they will not be able to brown.

Sauté them until they are a nice golden-brown colour, this should take approximately 5 mins per batch.

When all the batches of mushrooms have been browned, add them all back to the pan, and add the minced garlic and smoked paprika.

Stir everything to combine, and the garlic has been warmed through, then add 2 tablespoons of sherry vinegar, careful here as the vinegar will sizzle and steam.

Give everything a good mix then remove the pan from the stove to stop the cooking process.

CUTTING THE STEMS OFF YOUR OYSTER MUSHROOMS
CUT OFF THE STEMS
SLICing mushrooms IN HALF OR QUARTERS
SLICE IN HALF OR QUARTERS
ADDING SHERY VINEGAR AND SMOKED PARIKA TO SAUTED OYSTER MUSHROOMS
ADD SHERRY VINEGAR AND SMOKED PAPRIKA
Sauté until golden brown
SAUTÉ UNTIL GOLDEN

Step 2 - Prepare Remaining Ingredients

While your mushrooms are happily sizzling in the pan we can get on with preparing everything else, I love multi-tasking!

First of all, wash your baby spinach, removing any damaged or wilted leaves. Then, either pat dry or spin dry in a salad spinner to remove excess water.

Next, crumble your smoked cheddar and cut your sun-dried tomatoes into strips so you get a pop of tomatoey goodness in your mouth with each bite and not one huge chunk of dried tomato.

Baby spinach leaves in a colander being washed in a kitchen sink.
WASH BABY SPINACH
Baby spinach leaves being dried in a salad spinner.
PAT OR SPIN SPINACH DRY
CRUMBLED SMOKED CHEDDAR
CRUMBLE YOUR SMOKED CHEDDAR
CUT YOUR SUN DRIED TOMATOES IN STRIPS
CUT SUN-DRIED TOMATOES INTO STRIPS

Step 3 - Assemble your Salad

Get out a large mixing bowl, and place your baby spinach, your mushroom mix, the sun-dried tomatoes, crumbled cheese, sherry vinegar and olive oil into the bowl.

Season with sea salt and cracked black pepper and toss the salad until everything is well combined, taste and adjust the seasonings according to your liking.

Arrange your Oyster Mushroom Salad in a bowl, scatter the pine nuts on top to garnish – serve and enjoy!

Prepared smoked mushroom salad ingredients in a white bowl.
ADD ALL INGREDIENTS TO A BOWL
Smoked mushroom salad being mixed in a white bowl with tongs.
TOSS WELL TO COMBINE
Oyster Mushroom Salad on a ceramic plate with spinach leaves scattered on the left and sundried tomatoes in a bowl on the top right.
SCATTER THE PINE NUTS ON TOP. SERVE & ENJOY!

Some Serving Suggestions

This wonderful Oyster Mushroom salad is another good all-around salad that is wonderful served with any meat, poultry or even seafood dishes. We paired ours with some lemony barbecued lamb cutlets. Try it with…

  • Grilled cod
  • Lemony Lamb cutlets
  • Seared rib-eye
  • Rosemary chicken wings
  • Italian Meatballs

Common Questions (FAQs) & Tips

Can I make it ahead?

The mushrooms can be cooked the day before and kept in an airtight container in the fridge, you will need to bring them to room temperature before assembling the salad.
The sun-dried tomatoes can also be cut into strips the day before and stored covered in the fridge.
Crumble the smoked cheddar the day before and keep it covered in the fridge.
You can make up the salad without the dressing several hours in advance, provided that your mushrooms are cool before adding to the spinach.
Simply add the vinaigrette and toss the salad just before serving.

How to meal prep for packed lunches.

Make sure the mushroom mix is cool before adding it to the spinach.
Toss the salad together (without the dressing) and portion it into four containers.
Shake up the dressing in a glass jar and then divide it into small sauce containers to shake up and add to your salad just before eating.
For some additional protein, try some grilled chicken breasts and meatballs or as a vegetarian option add some cooked grain or white beans.

How to store oyster mushroom salad.

Put any leftover salad in an airtight container without the excess dressing, and store it in the fridge for a couple of days. Any longer, and the spinach will become too soggy.

What else can I do with the leftovers?

I love using the leftovers in a frittata or as a filling for an easy omelette.
It is also wonderful to stir through some cooked pasta, I like to keep some of the pasta water to add to the sauce and then grate some fresh parmesan for some wonderful creaminess.
If you warm it through it also makes a great filling for a tart.

Dietary Information

This recipe for Oyster Mushroom Salad is suitable for vegetarian, low carb and keto diets.
To make it vegan, choose a vegan cheddar, for a nut-free version, replace the pine nuts with either sunflower seeds or pepitas, and for paleo, whole30 and dairy-free diets leave out the cheese altogether and try some smoked almonds instead.
Each of our serves contains approximately 326 kcals and 7 grams of net carbs (calculated using a nutritional database so only estimates).

More Mushroom Salad Recipes to Try

SPINACH MUSHROOM SALAD PORT IN WHITE BOWL WITH RED TEA TOWEL
SPINACH & MUSHROOM SALAD
CLOSE UP OF MUSHROOM SALAD
RAW MUSHROOM SALAD

Recipe Card

Oyster Mushroom Salad on a ceramic plate with spinach leaves scattered on the left and sundried tomatoes in a bowl on the top right.

Outstanding Oyster Mushroom Salad with Spinach

A smoky Oyster Mushroom Salad that will liven up your barbecue and win the hearts of mushroom lovers everywhere.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Australian
Keyword: oyster mushrooms, smoked cheddar, spinach
Difficulty: Capable Cooks
Diet: Keto, Low Carb, Vegetarian,
Servings: 4 serves
Calories: 326kcal
Author: Anastasia
Equipment
  • 1 Salad Spinner
Ingredients
For the smoky mushrooms
  • 200 grams oyster mushrooms (look for the small oyster mushrooms as they are tastier, should be approximately 10 ounces)
  • 3 tablespoons olive oil (for sautéeing)
  • 1 clove garlic, minced (optional)
  • 1 teaspoon smoked paprika
  • 2 tablespoons sherry vinegar (or balsamic or red wine vinegar)
For the salad
  • 80 grams baby spinach (3 cups or approximately 2.8 ounces)
  • ½ cup smoked cheddar
  • ⅓ cup sun-dried tomatoes
  • 2 tablespoons pine nuts
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar (or balsamic or red wine vinegar)
Metric - Imperial
Instructions
  • Heat a large non-stick frypan on medium-to-high heat add some oil. Wipe your mushrooms and trim the stems, add your mushrooms in batches to your pan and sauté until golden brown (approximately 5-minutes per batch).
  • When all the batches of mushrooms have been browned, add them all back to the pan, add the minced garlic and smoked paprika.
  • Stir everything to combine and the garlic has been warmed through, then add 2 tablespoons of sherry vinegar, careful here as the vinegar will sizzle and steam. Mix well and remove from the stove.
  • In the meantime, wash and dry your baby spinach, crumble the smoked cheddar and cut the sun-dried tomatoes into strips.
  • Place everything (except the pine nuts) in a large mixing bowl, season and toss until combined.
  • Arrange in a salad bowl, scatter the pine nuts on top to garnish – serve and enjoy!

Video

Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 326kcal | Carbohydrates: 10g | Protein: 8g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 137mg | Potassium: 691mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2367IU | Vitamin C: 9mg | Calcium: 132mg | Iron: 3mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
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About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

Reader Interactions

Comments

  1. Maria says

    October 27, 2022 at 10:22 pm

    5 stars
    Love this. It is so hearty!

    Reply
    • Anastasia says

      November 03, 2022 at 1:51 am

      Thank you 😊

      Reply
  2. Bonita C Morlang says

    March 20, 2022 at 9:01 am

    I love these oyster mushrooms. I make mushroom tacos with them. So delicious. I top it with a mix of sliced red onions, cilantro, chopped tomatoes, and feta cheese. Yummy for my tummy.

    I'll definitely be trying this salad. Smoked paprika is the bomb.

    Reply

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