Instructions

• Rinse the 8 oz king oyster mushrooms and pat dry. Separate caps from stems. Use a fork to pull the stems into shreds and slice the caps into strips roughly the same size as the shredded stems.
• Slice the 1 celery stalk thinly. Slice the 1 scallion thinly (white and green parts). Halve and core ½ apple, then cut it into small cubes.
• Pour 2 cups vegan chicken broth into a medium saucepan and bring to a boil over medium-high heat. Add the shredded/sliced mushrooms, reduce to a simmer, and cook for 10 minutes, until the mushrooms are tender.
• Drain the cooked mushrooms in a colander and let them cool slightly.
• In a large bowl, combine 1 cup mayo, 1 Tbsp Dijon mustard, and 1 Tbsp dill (if using fresh dill, chop it first). Stir until smooth.
• Add the cooled mushrooms, sliced celery, sliced scallion, and apple cubes to the mayo mixture. Season with salt and pepper to taste and stir until evenly combined.
• Taste and adjust seasoning if needed. Chill briefly if desired before serving.