Easy Israeli Mushroom Salad is a simple recipe for a budget-friendly vegan savory appetizer salad that is one of the classic, flavorful, and dairy-free cold salads served in Israeli cuisine as appetizer dips or pita fillings.
About this salad…
This mushroom salad (salat pitriyot—pronounced pee-tree-yoht) is one of the traditional Israeli cold appetizer salads that are generally called salatim.
It’s made with mushrooms, peppers, and celery infused with garlic and turmeric, and it’s a fantastic make-ahead cold side dish for events, picnics, and summer barbeques.
It is also a terrific pita or laffa (Iraqi pita) fill to layer together with falafel and shawarma or as a flavorful topping for sandwiches.
Or… just eat it as is with a fork!
The ingredients in this salad (mushrooms, celery, and red pepper) all have nutritional value!
A little about Israeli cuisine
Some people complain about cultural appropriation in cuisine when food from one country is attributed to another country.
However, national cuisine in itself is often a mingling of food from a variety of cultures, often due to a change of ruling countries and a shifting of borders.
When people move from country to country, they will take their cultures with them, and their descendants may adapt their traditional cuisine with that of their new home, and if they don’t, others might.
When one lives in a melting pot, such as the US or Israel, it is just unrealistic to expect that food from a particular culture won’t mingle with that of other cultures.
That being said, “Israeli cuisine” is basically Middle Eastern (as opposed to Eastern European food) that was brought to Israel by Jews when they fled or were expelled from Muslim countries and moved to Israel mostly after the declaration of the State of Israel (collectively known as Mizrahi Jews).
Recipes were passed from generation to generation, and although decades have passed, the foods are still known by the culture they came from, and everyone seems to have their own way of making them.
That said, there are many variations of pretty much any “Israeli” recipe because of background, custom, or even just taste. When choosing a recipe, one has to know what actually constitutes a main ingredient—what makes the dish what it is—and what is left up to individual taste.
So, find the recipes you like with the ingredients you prefer, add your own twists, and בתאבון (pronounced: b’te’ah’vone, literally translated, “with appetite”)!
Some cooking terms
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it. Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What does it mean when a recipe says that an ingredient is “optional”?
If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor-related (i.e., salty, sweet, spicy, etc.), appearance-related (a garnish), or even something like nuts or chocolate chips in baking.
What does “savory” mean?
“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.
Frequently Asked Questions (FAQs) for Easy Israeli Mushroom Salad
What is a traditional Israeli mushroom salad (salat pitriyot)?
Salat pitriyot is a classic cold appetizer salad belonging to the tradition of salatim—a large variety of flavorful plant-based dishes served as appetizer salads at the beginning of meals in Israeli cuisine.
Is this Israeli mushroom salad vegan and dairy-free?
Yes. This recipe is entirely plant-based, making it naturally vegan, vegetarian, and dairy-free, as well as pareve.
Can I make this mushroom salad ahead of time?
Definitely. In fact, it tastes even better when prepared ahead of time because it allows the garlic, turmeric, and savory flavors to fully infuse into the vegetables while chilling in the refrigerator.
How long does it last in the refrigerator?
Stored in an airtight container, this cold mushroom salad will keep fresh in the refrigerator for 3 to 4 days and maybe even up to a week.
What is needed to make this Israeli mushroom salad?
I hardly ever meal plan, so I like to keep a cupboard full of seasonings, spices, veggies, and canned goods in my kitchen to use whenever the mood strikes.
But these are what you need to have on hand to make this recipe even last minute!
mushrooms
celery
red bell pepper
turmeric powder
granulated garlic, or to taste
salt
oil for frying
Love side salads? Try these!
Vegetarian Russian Olivier Potato Salad
Classic Potato Salad with Eggs
Deli-Style Broccoli Salad
Moroccan-Israeli Eggplant Salad
Easy Israeli Mushroom Salad Recipe
Easy vegan mushroom salad with red pepper and celery, known as Salat Pitriyot in Hebrew.
Ingredients
- 24 ounces sliced mushrooms
- Large celery stalk, diced small
- 1/2 red bell pepper, diced or chopped small
- 1 teaspoon turmeric powder
- 1 teaspoon granulated garlic, or to taste
- 1/2 teaspoon salt or to taste
- oil for frying
Instructions
- Pour a little oil (approximately 2 tablespoons) oil on the bottom of a frying pan
- On medium heat, fry the diced celery, and pepper.
- Add the turmeric, garlic, and salt.
- Mix well.
- Add 1/2 cup of water and continue cooking until the celery and peppers are soft. Add more water if needed so the mixture doesn't dry out (the water should be almost completely evaporated by the time you are finished cooking).
- Add the mushrooms, mix, and cook for another 10 minutes or so.
- Let cool (chill, if desired)
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 90Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 308mgCarbohydrates: 11gFiber: 4gSugar: 5gProtein: 4g