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   Welcome to The Cherry Tomato! On this blog I share simple and tasty recipes, hacks to make your life much easier in the kitchen and tidbits to help you maintain your kitchenware...... So, have a look around the site and have fun cooking!!!

Mushroom salad

Did you know you can eat raw mushrooms?

I mean the taste for it is acquired but you can eat most mushrooms raw. Locally what you do find is button, cremini and portobello which are the most common mushrooms and which are usually the ones that are eaten raw.

This salad makes the mushroom the star of the show. Did you also know because of the porous nature of some mushrooms, you can marinate them to add flavour to a raw application?? No? Well, now you know.

The salad is super duper simple to make and tastes great. The balsamic marinade adds the acidity; the corn is earthy while the onion delivers some much needed sweetness.

Serves 2

  • 1 pack of baby salad greens

  • 1 punnet of button or cremini mushrooms, cleaned

  • ½ punnet of baby corn

  • 1 large white onion, cut into large half rings

  • ¼ cup balsamic vinegar

  • Salt and pepper to taste

  • Some cooking oil

First step is to marinate your mushrooms. Slice your mushrooms and place them in a bowl. To this add your balsamic vinegar and black pepper and gently mix, making sure that all the mushrooms are coated in the balsamic vinegar. Cover the bowl and set aside to marinate for about 30 minutes.

For the onion and sweetcorn, heat a pan and drizzle with a little bit of oil. Once the pan begins to smoke, add your baby corn and onions and toss around on a high heat for about 3 to 5 minutes. Sprinkle some salt to taste and then take them off the heat and set aside.

To assemble your salad, place your salad greens into your salad dish, spread some of the cooked vegetable on top and top up with mushroom. Sprinkle some black pepper and voila!!


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