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Marinated Mushroom Salad

  • Yield: 6 to 8 servings, 1 quart


  • 1/4 cup fresh lemon juice, plus 1 tablespoon
  • 2 teaspoons salt
  • 2 teaspoons minced garlic
  • 1 teaspoon freshly grated black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 cup extra-virgin olive oil, plus 1 tablespoon
  • 2 pounds white button mushrooms, wiped clean, stemmed and quartered
  • 1 pint cherry tomatoes
  • 1 head romaine lettuce, chiffonade
  • 1 pint bocconcini
  • 1/2 pound hard salami, cut into 1/2 inch cubes


  • In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
  • In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
  • Preheat a grill to medium-high.
  • Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.
  • Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes.