Mushroom and Celery Salad is one of my mum’s recipes. We used to eat this during picnics on the banks of Windermere every Sunday during the summer. Gluten-free vegan and so, so moreish! Mushroom and Celery Salad brings back memories of swimming all day in the lake and getting so cold we turned blue – but not getting out, except to eat this! Nodding off in the car home listening to The Kinks on cassette in an exhausted haze. Perfect summer days.
This salad goes with so many things. I particularly love it as part of a picnic with Gluten-Free, Vegan Flatbread, Houmous and Baba Ganoush.
Allergy Information – Mushroom and Celery Salad
Mushroom and Celery Salad is gluten-free and vegan as well as… coconut free, garlic free, lupin free, mustard free, onion free, peanut free, soya free*, tree nut free.
*For soya free, sub the tamari with two tablespoons of the brine from the olives.
Top Tips – Mushroom and Celery Salad
Chestnut mushrooms are very similar to cremini mushrooms. You can use cremini mushrooms too.
Do not wash the mushrooms. They will absorb the water. If they need cleaning wipe them with a tea towel or soft cloth.
If you are using large mushrooms cutting them into quarters might mean the pieces are too large. Use your judgement, the mushroom piecess should be one-to-two centimetres across.
This is one salad that tastes better the longer you leave it. The mushrooms soften and the flavours develop.
You can find out exactly when the different varieties of mushroom and veg that are in-season in the UK by checking out my FREE Seasonal Produce Posters. There are two posters you can save and/ or print to use as quick reference guides for UK Seasonal Produce. Click the button below to sign-up and download.
Recipe – Mushroom and Celery Salad
Difficulty easy-medium
Serves 4-6
Preparation time 10 minutes
Cooking time 0 minutes
Ingredients – Mushroom and Celery Salad
250 grams chestnut (or cremini) mushrooms
4 large sticks of celery
60 grams pitted black olives (in brine)
0.5 teaspoon sesame seeds
0.25 teaspoon sea salt flakes
0.25 teaspoon black pepper
0.5 teaspoon poppy seeds
0.25 teaspoon paprika
0.25 teaspoon celery seeds
0.25 teaspoon chilli powder
2 tablespoon tamari (*sub with olive brine for soya free)
Method – Mushroom and Celery Salad
1. Clean the mushrooms, remove the stalks. Chop the stalks into small, even pieces. Cut the mushroom caps into quarters (approximately one centimetre chunks). Place the chopped mushrooms in a bowl
2. Clean the celery and dice into one centimetre chunks. Drain and roughly chop the olives
3. Mix the dry spices and sprinkle over the salad mix well. Add two tablespoons of tamari and mix well. Store in the fridge for a few hours until ready to serve.
