Sienisalaati Finnish Finland Fresh Mushroom Salad Recipes

SIENISALAATTI (A FRESH MUSHROOM SALAD FROM FINLAND)

Sienisalaatti (A Fresh Mushroom Salad from Finland) image

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

Ingredients

1 lb mushroom, sliced
2 tablespoons minced chives
1/4 cup whipping cream or 1/4 cup half-and-half
1 tablespoon red wine vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1 dash pepper

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.

FRESH MUSHROOM AND PARSLEY SALAD

Fresh Mushroom and Parsley Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 6m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
2-ounce piece Parmesan
Serving suggestion: assorted French cheeses and Poilane Bakery-style breads.

Steps:

In a medium salad bowl, mix together the mushrooms and parsley.
In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.

SIENISALAATI - FINNISH/FINLAND FRESH MUSHROOM SALAD

Sienisalaati - Finnish/Finland Fresh Mushroom Salad image

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

Ingredients

1/4 lb fresh mushrooms, in 1/8-inch slices
1 cup water
1 tablespoon lemon juice
1/4 cup heavy cream
1 tablespoon grated onion
1 pinch sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
lettuce leaf

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.

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