SIENISALAATTI (A FRESH MUSHROOM SALAD FROM FINLAND)
Make and share this Sienisalaatti (A Fresh Mushroom Salad from Finland) recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 8m
Yield 4 serving(s)
Number Of Ingredients 7
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.
FINNISH MUSHROOM SALAD
Make and share this Finnish Mushroom Salad recipe from Food.com.
Provided by FDADELKARIM
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the ingredients for the dressings, set aside.
- Heat a small amount of olive oil in a frying pan. Saute mushrooms until soft.
- Add the mushrooms in with the salad greens, pour over dressing. Toss to coat.
FRESH MUSHROOM SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.
FINNISH BAKED MUSHROOMS
Make and share this Finnish Baked Mushrooms recipe from Food.com.
Provided by Amis227
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 442, Fat 42.2, SaturatedFat 25.4, Cholesterol 260, Sodium 140.1, Carbohydrate 11.8, Fiber 1.1, Sugar 1.9, Protein 6.7
SIENISALAATI - FINNISH/FINLAND FRESH MUSHROOM SALAD
Make and share this Sienisalaati - Finnish/Finland Fresh Mushroom Salad recipe from Food.com.
Provided by Debbie R.
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In 1-qt enamel, glass or stainless stell pan, bring water and lemon juice to a boil. Add sliced mushrooms; cover pan. Reduce heat and simmer gently for 2 - 3 minutes. Remove from heat. Drain in sieve; pat dry with paper towels.
- In 1-qt bowl, combine cream, onion, sugar salt and pepper. Add mushrooms. Toss lightly until well covered. Serve as a salad on crisp, dry lettuce.
LEMON-MUSHROOM SALAD
Make and share this Lemon-Mushroom Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make the dressing: combine the dressing ingredients in a jar with a tight-fitting lid; shake well and refrigerate until well chilled; shake well before using.
- Make the salad: place mushrooms in a bowl; pour on dressing and toss gently; cover and refrigerate 4-5 hours.
- Arrange lettuce leaves on individual plates; using a slotted spoon, divide mushrooms among plates.
- Spoon some dressing over each salad; serve immediately.
Nutrition Facts : Calories 258.7, Fat 27.5, SaturatedFat 3.6, Sodium 196.7, Carbohydrate 3.5, Fiber 0.7, Sugar 1.6, Protein 1.9
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