This mushroom salad is great for parties, whether it's at your house or a potluck elsewhere. It's a great crowd-pleaser, frugal to make, and can be prepared days in advance before the big day.
Prepare mushrooms by rinsing them in cool water. Slice the mushrooms into ¼" pieces. Or if using baby shiitakes as in post, no need to slice them.
In a medium-sized pot, toss mushrooms and fill with water. Bring to boil. Reduce heat to medium-high and cook for 10 minutes.
Strain mushrooms in a colander and rinse with filtered water.
In a medium bowl, combine mushrooms, salt, peppercorns, bay leaves, sliced garlic, apple cider vinegar, lemon juice, olive oil and sliced onions. Mix well to incorporate all flavors. Can be consumed right away but it does become more flavorful after a few days.
Add chopped fresh dill.
Can be stored in refrigerator for up to one week.
Nutrition Information
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.