1/2 lb. fresh mushrooms
1/2 c. thinly sliced celery
1/2 c. diced green pepper
1/4 c. salad oil (or olive oil, if preferred)
1/4 c. wine vinegar
3 tbsp. finely chopped onion
2 tbsp. chopped dill (fresh is preferred, but you may use dried dill)
1 tsp. chervil
1/4 tsp. salt
1/4 tsp. sugar

Rinse, pat dry, and slice mushrooms. Add celery and green pepper. Combine oil, vinegar, onion, dill, chervil, salt, and sugar. Mix well. Pour over mushroom mixture. Cover and refrigerate for one or two hours. Pass fresh pepper grinder, if desired, with mushroom salad. Makes about one quart.