Sienisalaatti Finnish Mushroom Salad Vegan 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.

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.

SIENISALAATI - FINNISH/FINLAND FRESH MUSHROOM SALAD

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.

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.

RAINBOW ROOT VEGETABLE GRATIN

Steps:

• Peel the vegetables (or leave the potatoes unpeeled for more vitamin content). Slice all vegetables into rounds no more than 1/8" thick. Mince the garlic fine. Rub the bottom and sides of a large oval glass or ceramic casserole pan with some of the butter. Now lay the sliced vegetables in layers in the pan, using one type of vegetable per layer. Sprinkle each layer with salt and pepper to taste, then with minced garlic and grated Gruyere; dot each layer with pieces of butter. When all the veggies have been layered, pour in the milk to come halfway up the vegetable layers. Cover with foil and bake 30 minutes at 350 degrees. Remove the foil, dot the top of the casserole with the goat cheese, and bake 30 minutes more, or until vegetables are soft, cheese has turned golden, and the casserole is bubbly. Let it sit for 10 minutes, then sprinkle with the parsley and serve directly from the casserole.