Sienisalaati Finnishfinland Fresh Mushroom Salad Recipes

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.

ROSOLLI - FINNISH BEETROOT SALAD

Steps:

• Boil beetroots, carrots and potatoes in separate pots, in their skins, until just cooked. Let cool, peel and chop.
• Chop gherkin and peeled apples.
• Mince onion.
• Layer ingredients in a bowl, starting and finishing with beetroot. Sprinkle a little bit of salt and white pepper on each layer.
• Mix ingredients when the salad is on the table, ready to serve.
• To make dressing: whip cream until thickened (it should be not be stiff!) and mix in the rest of the ingredients. Serve on the side.

SIENISALAATTI: FINNISH MUSHROOM SALAD (VEGAN)

Steps:

• Bring the water to a boil with the lemon juice then lower the heat to medium.
• Add the mushrooms and let simmer for a few minutes or until softened.
• Drain and let the mushrooms cool.
• Mix the soymilk, chives, sugar, and salt and pepper with the mushrooms in a bowl. Chill in the fridge, uncovered, for at least an hour.
• Serve with lettuce leaves as a nice side dish.

FINNISH MUSHROOM SALAD

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.

MARINATED MUSHROOM SALAD

Steps:

• Mix all ingredients together in a large serving bowl! Keep refrigerated until ready to eat!