Step 1

Add about an inch of water to a large pot, and bring to a boil. Rinse the dirt off the mushrooms and add them to the pot. Cover, reduce heat to maintain a simmer, and cook for about 7 minutes, stirring once or twice.

Step 2

Line a large plate with a lint-free towel. Use a slotted spoon to transfer the mushrooms to the plate, and discard the cooking water. Chill the mushrooms by placing in the refrigerator for about 30 minutes.

Step 3

In a small bowl whisk together the vegan mayonnaise, dill, turmeric, paprika, and a pinch of kala namak. Set aside.

Step 4

Next, squeeze the excess water from the mushrooms. To do this, gather up the ends of the tea towel and hold it over the sink while you squeeze out most of the water. Or if you don't have a towel that works for this, simply pick up 2 or 3 mushrooms as a time and squeeze. The mushrooms don't need to be completely dry, just not so wet.

Step 5

After squeezing out most of the liquid, place mushrooms in a large food processor (easiest method), or finely chop by hand. Tip: If you don't own a food processor, mash the beans with a fork, and stir everything together in a large bowl.

Step 6

Add the mayonnaise mixture and beans to the food processor with the mushrooms. Pulse until the mixture is as creamy as you like. Taste for seasoning, and add kala namak, salt, and/or pepper, as desired. Add the celery to the food processor and pulse to incorporate.

Step 7

Enjoy the vegan "egg" salad now, or refrigerate until ready to serve.