Finnish Mushroom Salad Recipes

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.

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.

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.

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.

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.

Steps:

• Make marinated mushrooms: Place soy, mirin, peanut oil, sesame oil, garlic and ginger in a glass or ceramic bowl, and stir until well-combined. Add mushrooms and turn to coat. Cover and refrigerate for 3 hours.
• Place Asian greens, cucumber, capsicum and marinated mushrooms in a large bowl. Toss to combine.
• Serve as an accompaniment to lamb, beef or chicken.