Finnish Baked Mushrooms Food

KANTTARELLIKASTIKE - FINNISH MUSHROOMS

Steps:

• Heat the butter in a large frying pan, add the onions and sauté over a medium heat until soft and transparent.
• Add the mushrooms and raise the heat to high and cook for about 10 minutes, stirring constantly, or until most of the moisture has evaporated .
• Add the stock, cream, salt and pepper, bring to the boil and cook for a further 10-15 minutes, stirring from time to time, or until the sauce has thickened. Serve immediately.

FINNISH BAKED MUSHROOMS

Steps:

• Mix the breadcrumbs with 1 tbsp butter and toast until golden brown, stirring often to prevent burning.
• To the sliced mushrooms add the lemon juice, onion, butter, salt, and pepper. Saute until onions tender.
• Heat the cream to just short of the boiling point.
• Stir the flour into the mushrooms, stirring rapidly to prevent lumping.
• Stir in a bit of the cream.
• Stir in each egg yolk separately.
• Stir in the remaining cream.
• Cook, covered, until the sauce is just short of boiling.
• Sprinkle with the toasted bread crumbs and let sit 5 minutes before serving.
• Note: The thicker the cream the better the dish tastes. Half and half is better than milk and whipping cream is best of all.

SIENISALAATTI (A FRESH MUSHROOM SALAD FROM FINLAND)

Steps:

• Heat 1 inch salted water to boiling, using 1/2 teaspoon salt to 1 cup water. Add mushrooms. Heat to boiling; reduce heat. Cover and simmer 1 minute. Drain and chill.
• Mix all remaining ingredients. Pour over mushrooms and toss. Chill at least 1 hour before serving.
• Serve in lettuce cups if desired.

SWISS BAKED MUSHROOMS

Steps:

• In a wide frying pan over medium heat, melt butter.
• Add onions and mushrooms and cook, stirring, until vegetables are soft and liquid has evaporated.
• Stir in sherry, nutmeg and pepper.
• Continue cooking and stirring for 1 minute.
• Turn mixture into a shallow 1 1/2-quart casserole or baking dish and let cool slightly.
• Sprinkle with cheese, then with paprika.
• At this point, you can cover the dish and refrigerate it until the next day.
• Bake, uncovered, in a 425° oven for 8-10 minutes (15-20 minutes if it's been refrigerated) or until bubbly and heated through.

BAKED MUSHROOMS

Steps:

• In a skillet, saute mushrooms and onion in 1/4 cup butter for 5 minutes.
• Transfer to an ungreased 2 quart baking dish.
• In the same skillet, melt the remaining butter.
• Stir in the flour, salt, garlic powder and pepper until smooth.
• Gradually stir in chicken broth; bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Stir in the sour cream and tomato sauce or ketchup.
• Pour over mushrooms.
• Cover and bake at 350 for 30 minutes or until bubbly.