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3/4 cup (175 mL) olive oil
2 lb (1 kg) button mushrooms, stems removed
2 tbsp (30 mL) Dijon mustard
1 tsp (5 mL) coarse sea salt
1/2 tsp (2 mL) ground pepper
1 tsp (5 mL) dried oregano
Juice of ½ lemon
3/4 cup (175 mL) white wine vinegar
1/4 cup (50 mL) maple syrup
1 English cucumber, sliced
24 grape tomatoes, halved
1 med red onion, cut into 1-inch cubes


In a frying pan, heat 2 tbsp (30 mL) olive oil. Sauté half the mushroom caps for 4-5 minutes, until brown. Remove from heat and allow to cool. Repeat for remaining mushrooms. 

In a medium bowl, combine Dijon mustard, salt, pepper, oregano, lemon juice, vinegar, maple syrup and remaining 1/2 cup (125 mL) olive oil. Whisk by hand until mixture blends.

Add mushrooms, cucumber, tomatoes and red onion. Toss well. Cover and refrigerate for at least 2 hours; toss occasionally. Makes 4-6 servings.

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