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.

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 with smoky paprika and an excellent smoked cheddar added.

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A close up Oyster Mushroom salad on a ceramic plate.

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.

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❤️ What I Love About This 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!

Let’s Talk Ingredients and 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.

Labelled ingredients needed to make Oyster Mushroom Salad.

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.

ADDING SHERY VINEGAR AND SMOKED PARIKA TO SAUTED OYSTER MUSHROOMS

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.

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.

Baby spinach leaves being dried in a salad spinner.

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.

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.

Prepared smoked mushroom salad ingredients in a white 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!

Smoked mushroom salad being mixed in a white bowl with tongs.

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.

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

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…

Common Questions and 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.

What Diets is It Suitable For?

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).