If you love mushrooms then this is the dish for you. Seasoned mushrooms, marinated in a tasty blend of spices, are the beginning and end of this salad. But, it’s the perfect mushroom recipe since there’s zero cooking involved. This simple dish goes really well with beef, particularly steak and barbecue. And, for those hot days this recipe is a life saver because you don’t need to heat anything up to make it.

The marinade for the mushrooms is a blend of balsamic vinegar, garlic, thyme, and parsley. In the mix is also a pinch of red pepper flakes- add more or less depending how spicy you want this to be.

The mushrooms here are cut in half from top to bottom. This means that when you take a bite it’s rich and meaty. I used cremini mushrooms, but you can use other varieties if you like or you could even use a mix of mushrooms.

The important thing here is to make sure they spend enough time in the marinade as it essentially begins to tenderizes them in the fridge. They’ll turn dark in the dressing from the color of the vinegar, but also because the acid in the vinegar starts to break down the mushrooms almost as if they were lightly cooked.

It’s hard to overstate just how simple this recipe is, but the results speak for themselves. This tasty mushroom side makes a great addition to steak night or to the cookout!