Pristine Gourmet Maple Marinated Mushroom & Edamame Salad

Created by Chef Rossy Earle


½ cup Pristine Gourmet Sunflower Oil

2 Tbsp Pristine Gourmet Maple Vinegar

1 Tbsp maple syrup

¼ cup fresh lemon juice

2 cups button mushrooms, quartered if too big

2 cups cremini mushrooms, quartered if too big

2 cups shiitake mushrooms, stems removed

3 cups shelled edamame

1 cup toasted walnuts, chopped


1 cup sour cream or thick Greek yogurt

1 cup Blue Cheese

¼ cup fresh lemon juice

1 garlic clove, crushed

1 Tbsp chopped chives

1 Tbsp chopped parsley

Salt & cracked black pepper

Baby Arugula (optional)



Whisk together oil, maple vinegar, maple syrup, ¼ cup lemon juice, season with salt & pepper.

Pour mixture over the mushrooms making sure they are all coated.

Let mushrooms marinate for at least 1 hour.

In a food processor, mix together blue cheese, yogurt,  garlic, ¼ cup lemon juice. Add chopped parsley & chives then season with salt & pepper.

After the mushrooms have marinated for an hour, add the edamame, toasted walnuts and toss together.

Serve mushroom & edamame mixture over baby arugula (optional) then drizzle with blue cheese sauce, garnish with more chives.

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