Salads are not just a side dish; they can be the star of the meal, especially when they’re as flavorful and satisfying as a mushroom and egg salad. This recipe combines the earthy richness of mushrooms with the protein-packed goodness of eggs, creating a dish that’s not only delicious but also nutritious. Whether you’re looking for a light lunch, a refreshing side dish, or a healthy snack, this mushroom and egg salad is sure to hit the spot.
In this article, we’ll dive into a delicious and nutritious dish that’s perfect for any meal of the day: mushroom and egg salad. Packed with protein, vitamins, and flavor, this recipe is sure to become a favorite in your kitchen.
Why Mushroom and Egg Salad?
Before we get into the recipe, let’s talk about why mushroom and egg salad is such a fantastic choice. Not only does it offer a satisfying crunch and creamy texture, but it’s also incredibly versatile. Whether you’re looking for a quick lunch or a light dinner option, this salad has you covered.
Ingredients
To make this mouthwatering mushroom and egg salad, you’ll need:
- Fresh mushrooms (any variety you prefer)
- Eggs
- Mixed salad greens
- Cherry tomatoes
- Red onion
- Olive oil
- Balsamic vinegar
- Dijon mustard
- Salt and pepper
- Optional: fresh herbs like parsley or chives for garnish
Preparation
Cooking Eggs:
- Start by boiling the eggs. Place them in a pot of cold water and bring to a gentle boil. Once boiling, reduce the heat and let them simmer for about 10 minutes for hard-boiled eggs or 6 minutes for soft-boiled eggs.
- Once cooked, transfer the eggs to a bowl of ice water to cool before peeling. This will make peeling easier and prevent the eggs from overcooking.
Preparing Mushrooms:
- While the eggs are cooking, clean the mushrooms thoroughly and slice them thinly.
- Heat a skillet over medium heat and add a drizzle of olive oil.
- Add the sliced mushrooms to the skillet and cook until they are tender and golden brown, about 5-7 minutes. Season with salt and pepper to taste.
Assembling Salad:
- Once the eggs are cooled and peeled, slice them into quarters.
- In a large bowl, combine the mixed salad greens, cherry tomatoes (halved), thinly sliced red onion, cooked mushrooms, and sliced eggs.
Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. Adjust the seasoning to taste.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
Variations
- Add Protein: Boost the protein content of the salad by adding grilled chicken, tofu, or beans.
- Cheese Lover’s Twist: Sprinkle some crumbled feta or grated Parmesan cheese over the salad for an extra burst of flavor.
- Nutty Crunch: Add some toasted nuts or seeds, such as almonds or pumpkin seeds, for a crunchy texture.
Health Benefits
This mushroom and egg salad is not only delicious but also nutritious. Mushrooms are low in calories but rich in vitamins, minerals, and antioxidants. They’re also a good source of fiber, which can aid in digestion and promote satiety. Eggs, on the other hand, are packed with high-quality protein, essential amino acids, and vitamins like vitamin D and B12. Together, they make a wholesome and satisfying meal that’s good for your body.
Serving Suggestions
Serve the mushroom and egg salad as a light lunch or dinner, or as a side dish alongside grilled meats or fish. You can also pack it into a mason jar for a convenient and portable meal on the go. Garnish with fresh herbs like parsley or chives for a pop of color and flavor.
Storage Tips
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Keep the dressing separate and add it just before serving to keep the salad fresh and crisp.
FAQs
Q: Can I use different types of mushrooms for this salad?
A: Absolutely! Feel free to use your favorite variety of mushrooms or a mix of different types for added flavor and texture.
Q: Can I make the salad in advance?
A: While it’s best enjoyed fresh, you can prepare the components ahead of time and assemble the salad just before serving to maintain its freshness.
Q: I don’t like balsamic vinegar. Is there a substitute I can use for the dressing?
A: You can substitute balsamic vinegar with red wine vinegar, apple cider vinegar, or lemon juice for a different flavor profile.
Q: Can I make this salad vegan?
A: Yes, simply omit the eggs and use a vegan-friendly dressing made with ingredients like olive oil, lemon juice, and Dijon mustard.
Q: How can I make the salad more filling?
A: To make the salad more filling, you can add additional protein sources like grilled chicken, tofu, beans, or quinoa.
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Easy Mushroom and Egg Salad Recipe
Ingredients
- Olive oil to sauté
- 1 lb fresh white mushrooms, diced
- 1 medium onion, finely diced
- 1 garlic clove, minced
- 4 large hard boiled eggs, diced (click here for quick tutorial)
- 1/4 cup fresh dill, finely chopped
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard
- 2 tsp lemon juice
- Salt & Pepper to taste
Instructions
- Heat a large skillet over medium/high heat. Add 2-3 Tbsp olive oil then mushrooms and sauté about 12-15 min, or until golden brown and no liquid remains. Transfer mushrooms to a mixing bowl.
- While mushrooms are cooking, heat a second non-stick pan over medium heat with 2 Tbsp olive oil and sauté diced onions 10-13 min or until golden, then press in garlic clove and sauté another 1-2 min until fragrant. Add onions to the mixing bowl, then add diced eggs and chopped dill.
- For the dressing, stir together: 1/2 cup real mayo, 1 Tbsp dijon and 2 tsp lemon juice. Stir dressing into your salad until evenly coated. Season lightly with salt and pepper to taste and serve salad at room temp or chilled.
Notes
Course: SaladCuisine: Russian, Ukrainian
Keyword: Mushroom and Egg Salad
Skill Level: Easy
Cost to Make: $