Creamy Mushroom Salad

by Tatianna Yougottalove

This is an amazing and easy salad to prepare. So much flavor in one salad.
It’s sweet and delicious, and if you like mushrooms and Mayo this salad will be your new addiction.
My men couldn’t stop eating it.
It’s best to be served with rice, or any other cooked grain/seed of your liking.

The ingredients you’ll need:

Mushrooms from cans
Baby dill pickles
Red/orange bell pepper
Red onion
Corn
Dill
Salt
Pepper
Dry parsley
Nutritional yeast
Apple cider vinegar
Lemon

Instructions:

2-3 cans of whole mushrooms
2-3 cans of sliced mushrooms
I had 2 cans of whole and 4 cans of sliced.
Strain all the mushrooms from the can, in a pan fry until the water evaporates from the mushroom itself.
Add a few tbsp of oil and fry until it’s browned in colour, the more you fry the better is the taste, just make sure not to burn it.

While frying mushrooms, prepare the rest of the ingredients in a bowl:

7 baby dill pickles, diced
1 red bell pepper, diced
1 red onion, diced
1ยฝ -2 cups corn
ยฝ – 1 cup diced fresh dill
ยผ tsp Himalayan salt
ยผ tsp pepper
ยฝ tsp dry parsley
1 tbsp nutritional yeast
2 tbsp Apple cider vinegar
1 lemon, squeezed
3-5 tbsp vegan mayo, I love Mayo, So the more is better

When the mushrooms are ready let it cool down for a few minutes and then add it into the bowl.

Now is the best part – mixing the salad, I enjoy mixing, because at this time I’m very present with myself and my thoughts.

So sometimes I get asked how much longer are you going to mix this salad? 

But it really givesย an amazing deliciousness when salads are mixed very well.ย 

Share Tweet Pin 4shares This is an amazing and easy salad to prepare. So much flavor in one salad.It’s sweet and delicious, and if… Salads Creamy Mushroom Salad European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Mushrooms from cans
  • Baby dill pickles
  • Red/orange bell pepper
  • Red onion
  • Corn
  • Dill
  • Salt
  • Pepper
  • Dry parsley
  • Nutritional yeast
  • Apple cider vinegar
  • Lemon

Instructions

2-3 cans of whole mushrooms
2-3 cans of sliced mushrooms
I had 2 cans of whole and 4 cans of sliced.
Strain all the mushrooms from the can, in a pan fry until the water evaporates from the mushroom itself.
Add a few tbsp of oil and fry until it's browned in colour, the more you fry the better is the taste, just make sure not to burn it.

While frying mushrooms, prepare the rest of the ingredients in a bowl:
7 baby dill pickles, diced
1 red bell pepper, diced
1 red onion, diced
1ยฝ -2 cups corn
ยฝ - 1 cup diced fresh dill
ยผ tsp Himalayan salt
ยผ tsp pepper
ยฝ tsp dry parsley
1 tbsp nutritional yeast
2 tbsp Apple cider vinegar
1 lemon, squeezed
3-5 tbsp vegan mayo, I love Mayo, So the more is better

When the mushrooms are ready let it cool down for a few minutes and then add it into the bowl.

Now is the best part - mixing the salad, I enjoy mixing, because at this time I'm very present with myself and my thoughts.

So sometimes I get asked how much longer are you going to mix this salad?ย 

But it really givesย an amazing deliciousness when salads are mixed very well.ย 

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