Best Mushroom Salad Recipe You Will Ever Make!

This is the best mushroom salad recipe: boiled button mushrooms tossed with sweet corn, crunchy pickles, chopped lettuce, red onion, fresh dill, and creamy vegan mayo. It comes together in minutes, needs no oven, and lands that sour-and-sweet balance that makes it impossible to stop eating. Serve it warm or cold.

I’ve been in love with this mushroom salad for a very long time. The first time I tasted this awesomeness was a few years ago, on New Year’s Eve, when my mom made it. I loved its texture, how fresh it stays even though it has mayo as a dressing, and the overall blend of flavors — sour and sweet are just perfect together.

It has stayed in my regular rotation ever since, and I had to let you know: it is filling and a little addictive. I usually go back for a second serving, and sometimes a third. Make a big bowl and you’ll see what I mean.

This Recipe Works If You Need

• A no-oven dish for hot days when you want something cooling and fresh
• A make-ahead salad for a party, a potluck, or a New Year’s Eve spread
• A filling vegan side that holds its own next to roasts and grilled mains
• A way to use up a punnet of button mushrooms before they turn
• A crowd-pleaser that works served warm in winter or chilled in summer

Why You’ll Love This Recipe

• It is so easy to make. You boil the mushrooms, chop everything else while they cook, and toss it all together. No special equipment, no oven.
• The sour-and-sweet balance is the whole point. Pickles and onion bring the tang, sweet corn brings the sweetness, and the mayo ties them into something creamy.
• It stays fresh and crisp. Even with mayo, the lettuce and pickles keep it light rather than heavy.
• It is naturally vegan. The only swap from the classic version is vegan mayo, and nobody at the table will notice.
• It is flexible. Serve it warm right after boiling the mushrooms, or chill it and serve cold later.
• It is filling. Mushrooms and corn give it real substance, so a bowl of this is a meal, not just a side.

Ingredient Notes

Button mushrooms are the backbone here. Look for caps that are firm, dry, and tightly closed, with no dark or slimy spots underneath — once the gills open and darken, the mushroom is past its best. Rinse them quickly rather than soaking, since they soak up water like a sponge, then slice them evenly so they cook at the same rate. Boiling for 15 minutes softens them and tames any raw, spongy bite, which is exactly the tender texture this salad wants.

Sweet corn is the sweet counterweight to all the tang. Canned corn is what I reach for here because it is quick and consistent; drain it well so it doesn’t water down the dressing. If you have fresh or frozen corn on hand, a quick boil works just as nicely.

Pickles do a lot of the heavy lifting on flavor. Go for crunchy dill or sour pickles rather than sweet ones, since you want that sharp, briny contrast against the corn and mayo. Slice them thin so a bit of pickle lands in every forkful.

Lettuce keeps the whole bowl fresh and light. A crisp head — something like iceberg or romaine — gives the best crunch and holds up better once dressed than soft, floppy leaves. Chop it just before mixing so it stays perky.

Red onion adds bite and color. Slicing it julienne (thin matchsticks) spreads its sharpness through the salad without any one bite being too strong. If raw onion is too punchy for you, a quick rinse under cold water mellows it.

Fresh dill is what makes this taste fresh rather than flat. Half a cup sounds like a lot, but dill and mushrooms are a classic pairing, and chopping it fine releases the most aroma. Add it fresh — dried dill won’t give you the same lift.

Vegan mayo is the dressing that pulls it all together. A good vegan mayo gives you the same creamy richness as the classic without any eggs. Start with the four tablespoons in the recipe and add more only if you want it creamier — you want everything coated, not swimming.

Tips

• Don’t oversoak the mushrooms. A quick rinse is enough. Mushrooms absorb water fast, and waterlogged mushrooms dilute the dressing and turn rubbery.
• Drain the boiled mushrooms well. Strain them and let them sit a minute so excess water drips off before they go in the bowl, otherwise the salad turns watery as it stands.
• Chop while the mushrooms boil. The 15 minutes of boiling is exactly enough time to slice the pickles, onion, and lettuce and chop the dill, so everything comes together at once.
• Season at the end and taste. Add salt and pepper after the mayo is in, then taste — pickles and mayo already bring salt, so you usually need less than you’d think.
• Decide warm or cold before serving. Mix it while the mushrooms are still warm for a cozy winter version, or chill the whole bowl for an hour for a cooling summer salad.

Substitutions and Variations

• Make it vegetarian or classic. Swap the vegan mayo for regular mayo if you aren’t keeping it plant-based. The method and proportions stay exactly the same.
• Switch up the mushrooms. Button mushrooms are the classic choice, but brown cremini work well too and bring a slightly deeper, earthier flavor.
• Lighten the dressing. Replace half the mayo with thick plant-based yogurt for a tangier, lighter version that still stays creamy.
• Add a fresh herb twist. Dill is the star, but a little chopped parsley or chives alongside it gives the salad another layer of green, fresh flavor.

Storage and Make Ahead

This salad keeps well in an airtight container in the fridge for up to two or three days, which makes it a great make-ahead dish for a party. The flavors actually settle and meld as it sits, so a batch made the night before often tastes even better. If you want maximum crunch, you can hold the lettuce back and stir it in just before serving. Give the bowl a quick stir to redistribute the dressing before you bring it to the table, and serve it cold straight from the fridge or let it come up to room temperature first.

If you love mushrooms as much as I do, try my cream of mushroom soup with thyme or these stuffed portobello mushrooms next. And if creamy, mayo-dressed salads are your thing, my vegan Olivier salad is another one to bookmark. Don’t forget to leave me a comment to tell me how awesome this was!

Best Mushroom Salad Recipe You Will Ever Make!

This is the best mushroom salad you’ll ever make: tender boiled button mushrooms tossed with sweet corn, crunchy pickles, fresh dill and creamy vegan mayo. It’s quick, easy and ready in about 25 minutes.

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Rate

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Choose Serving Size 2

Ingredients 

• 500 g button mushrooms rinsed and sliced
• 1 cup sweet corn canned
• 6 pickles sliced
• 1 head lettuce rinsed and leaves chopped
• 1 red onion julienned
• ½ cup dill chopped
• 4 tbsp vegan mayo
• salt and pepper to taste

Instructions

• Rinse and slice the mushrooms.
• Fill a medium pot with water and add the sliced mushrooms. Bring to a boil and let them boil for 15 minutes, then remove from heat.
• Meanwhile, slice the pickles and chop the dill, lettuce and onion, then put them in a large bowl. Add the corn, seasonings and mayo.
• Strain the mushrooms and add them to the bowl.
• Mix well and serve.
• Can be served both warm and cold.

Notes

Serve warm or chilled. Store leftovers in an airtight container in the fridge for up to 2 days; stir before serving as the dressing may settle.

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