Sienisalaatti A Fresh Mushroom Salad From Finland 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:

• 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:

• Set oven to 180°C Cut off and discard a sliver from two sides of each mushroom to ensure even slices later on.
• Wipe the caps clean with a damp paper towel, brush with oil and season lightly.
• Cook in the oven, cap side up for 10 minutes then turn over and cook for another 5 minutes. Cut into 1/2 cm slices.
• Meanwhile, heat a frying pan and cook the pinenuts, tossing, until they just begin to colour. Take care becasue they burn easily. Put aside.
• Heat 1 tbsp of oil in the pan, slice the haloumi and cook for a minute or so on each side, or until it turns a patchy golden brown.
• Shake the lemon juice, Extra Virgin Olive Oil and seasonings in a screwtop jar, then toss the dressing with the salad greens, keeping a little bit back.
• To serve, arrange the salad greens on plates and top with the mushrooms and cheese slices.
• Drizzle with the reserved dressing and scatter with the pinenuts.

Steps:

• In a large bowl, combine mushrooms, onion, lemon juice, sugar, and black pepper.
• In a small bowl, beat whipping cream until soft peaks form.
• Fold in sour cream, salt white pepper, and allspice.
• Fold cream mixture into mushroom mixture.
• Line salad platter or bowl with lettuce leaves. Add mushroom mixture; garnish with tomato wedges and dill or parsely sprigs.