Swedish Mushroom Salad Champinjodsallad Recipes

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RUSSIAN MUSHROOM SALAD



Russian Mushroom Salad image

A traditional layered Russian salad of mushrooms, hard-boiled eggs, pickled cucumbers, onion, and mayonnaise. Decorate with chopped parsley or dill. If you are not making the salad in a mold, simply reverse the order of layers and layer directly onto a serving plate. Cover with plastic wrap and refrigerate before serving.

Provided by OOB

Categories     Salad     Vegetable Salad Recipes

Time 1h55m

Yield 8

Number Of Ingredients 8

2 potatoes
1 tablespoon butter
4 cups chopped mushrooms
4 hard-boiled eggs, peeled and diced
2 red onions, finely chopped
1 cup mayonnaise, or to taste
1 cup finely chopped pickles
1 cup finely chopped cornichons

Steps:

  • Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
  • Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
  • Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
  • Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 15.1 g, Cholesterol 120.3 mg, Fat 26.2 g, Fiber 2.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 608.9 mg, Sugar 3 g

SWEDISH SHRIMP SALAD WITH DILL



Swedish Shrimp Salad with Dill image

This recipe is for Swedish dill-covered mini shrimp, perfect on open-faced sandwiches, on top of deviled or boiled eggs, or just by itself.

Provided by BuckshotFulcrum

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 7

¾ cup sour cream
¼ cup mayonnaise
2 tablespoons chopped fresh dill
1 lemon, zested and juiced
1 pound frozen cooked, peeled, and deveined shrimp, thawed
¼ teaspoon salt
ground black pepper to taste

Steps:

  • Mix sour cream, mayonnaise, and dill in a bowl. Stir in 1 teaspoon lemon zest and 1/2 of the lemon juice. Set remaining zest and juice aside for another use.
  • Blot shrimp dry with paper towels and add to sour cream mixture. Add salt and season with pepper; mix well. Put in the refrigerator until chilled, about 30 minutes.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 5.5 g, Cholesterol 245.5 mg, Fat 21.3 g, Fiber 1.4 g, Protein 25.6 g, SaturatedFat 7.6 g, Sodium 502.6 mg, Sugar 0.2 g

SWEDISH MUSHROOM SALAD (CHAMPINJODSALLAD)



Swedish Mushroom Salad (Champinjodsallad) image

This is a really quick and easy toss together salad that makes a great side to a meal when you are short on ideas and long on mushrooms! I think it's perfect with sandwiches, when you are avoiding chips and fries, etc.

Provided by PalatablePastime

Categories     Vegetable

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 6

7 ounces raw mushrooms, cleaned and trimmed
1 1/2 tablespoons red wine vinegar
4 tablespoons salad oil
salt
white pepper
garlic salt (if using garlic salt cut back on regular salt) or garlic powder (if using garlic salt cut back on regular salt)

Steps:

  • Slice mushrooms thinly (you can use an egg slicer for this if you have one).
  • Toss the ingredients together in a bowl.
  • Leave to marinate for an hour or so, stirring once in a while.

Nutrition Facts : Calories 260.7, Fat 27.3, SaturatedFat 3.8, Sodium 5.5, Carbohydrate 3.3, Fiber 1, Sugar 1.6, Protein 3.1

SCANDINAVIAN MUSHROOM SALAD



Scandinavian Mushroom Salad image

I haven't made this recipe for a long time but I do remember enjoying it. Have found it again whilst looking for recipes for ZWT#6. Taken from Scandinavian Holiday Recipes. Cooking time is chilling time.

Provided by Lou van

Categories     Vegetable

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb fresh mushrooms, whole
2 tablespoons onions, finely minced
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/2 teaspoon fresh ground pepper
1/2 cup whipping cream
1/4 cup sour cream
1 teaspoon salt
1/8 teaspoon dried mustard

Steps:

  • Combine mushrooms, onion, lemon juice, sugar and pepper. Cover and refrigerate for between 30 mins to 4 hours.
  • Whip cream until thick, fold in sour cream, salt and mustard. Stir this into the mushroom mixture.
  • Serve.

Nutrition Facts : Calories 87.9, Fat 7.2, SaturatedFat 4.4, Cholesterol 23.5, Sodium 303.2, Carbohydrate 4.8, Fiber 0.7, Sugar 2.7, Protein 2.4

FRESH MUSHROOM SALAD



Fresh Mushroom Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/3 cup finely chopped fresh parsley
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 pound button or cremini mushrooms

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.

SWEDISH SALAD



Swedish Salad image

Make and share this Swedish Salad recipe from Food.com.

Provided by littleturtle

Categories     Salad Dressings

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 3/4 cups cauliflower, cut into bite-size pieces
1/2 cup carrot, sliced
1/2 cup celery, sliced
2 cups canned green beans, drained
1 1/2 cups canned peas, drained
1/2 cup canned white corn, drained
1 hard-boiled egg, chopped
1 cup French dressing
3/4 cup mayonnaise
1 teaspoon lemon juice
3/4 teaspoon dried dill weed
salt, to taste
pepper, to taste

Steps:

  • Marinate vegetables and egg in French dressing for at least 1 hour, then drain.
  • Blend mayonnaise with lemon juice, dill, salt and pepper.
  • In a large bowl, stir dressing with vegetables.

Nutrition Facts : Calories 230.1, Fat 17.9, SaturatedFat 2.5, Cholesterol 25.8, Sodium 429, Carbohydrate 16.2, Fiber 2.6, Sugar 7.6, Protein 3.2

SWEDISH CREAM OF MUSHROOM SOUP (CHAMPINJONPURE)



Swedish Cream of Mushroom Soup (Champinjonpure) image

Make and share this Swedish Cream of Mushroom Soup (Champinjonpure) recipe from Food.com.

Provided by Wildflour

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 lb fresh whole mushroom
2 tablespoons butter
2 tablespoons chopped onions
2 tablespoons flour
1 dash pepper (to taste)
1 teaspoon salt (to taste)
1/2 teaspoon Worcestershire sauce
1 (10 1/2 ounce) can beef consomme
1 1/4 cups milk
1 cup heavy cream
chopped fresh parsley, if desired (to garnish)

Steps:

  • Wipe mushrooms clean with damp paper towel, or rinse under cold water. (Drain).
  • Put butter into saucepan, and add onion and mushrooms, cover, and simmer 5 minutes over med-low heat. You just want to simmer them, not brown them, so stir once or twice and lower heat if necessary.
  • Remove mushrooms and place into blender or food processor.
  • Add flour, seasonings and 1/2 cup consomme.
  • Puree. You will need to scrape down a couple of times.
  • Pour puree back into pan.
  • Add remaining liquids and simmer over low heat stirring til smooth.
  • Serve with warm crusty bread for dipping.
  • Can garnish with chopped fresh parsley if desired.

Nutrition Facts : Calories 350.2, Fat 30.9, SaturatedFat 19.1, Cholesterol 107.5, Sodium 1189.5, Carbohydrate 12.2, Fiber 1.1, Sugar 2, Protein 8.8

CHAMPIGNON SALAT MIT EI (GERMAN MUSHROOM & EGG SALAD)



Champignon Salat Mit Ei (German Mushroom & Egg Salad) image

(Translation: Mushroom Salad with Egg.) This is an authentic modern German recipe I acquired while living in Germany. It is very pretty for a dinner party and is light and refreshing tasting. I translated this from a German version I found in "Kochen und Geneissen" magazine. I made my salad with the rocket leaves, which have a nutty, peppery taste.

Provided by HeatherFeather

Categories     German

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 small onion, finely chopped
1 hard-boiled egg, chopped
1/2 bunch fresh chives, snipped
2 tablespoons white wine vinegar (or to taste)
1 tablespoon German mustard or 1 tablespoon prepared brown mustard
salt
white pepper, to taste
1 pinch sugar
3 -4 tablespoons extra virgin olive oil
250 g white button mushrooms, sliced
50 g fresh rocket (arugula) or 50 g watercress
cooked bacon, crumbled, as a garnish (optional)

Steps:

  • Set out four serving plates.
  • Divide the rocket leaves into four bundles and place them on each plate.
  • Divide the sliced mushrooms into four portions and place each atop the rocket leaves, making a cross shape on each plate.
  • Sprinkle chopped egg over the mushrooms.
  • Whisk together (or use a blender) the dressing ingredients (vinegar, mustard, sugar, and oil) adding salt& pepper to taste.
  • Whisk in some of the snipped chives and the onions.
  • Drizzle over each salad right before serving.
  • Garnish with crumbled cooked bacon and remaining chives, if desired. Serve immediately.

Nutrition Facts : Calories 253.1, Fat 14.7, SaturatedFat 2.4, Cholesterol 53, Sodium 34.7, Carbohydrate 21.8, Fiber 11.1, Sugar 9.6, Protein 17.1

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Top Asked Questions

What are the best Swedish mushrooms to eat?
Chanterelle (girolles) or porcini (called Karljohnssvamp in Sweden) are the most popular in Sweden. • If the mushrooms are really good, keep it as simple as possible and avoid using cream, goat's cheese or roe. You might even omit the red onion.
What are some of the most common dishes in Sweden?
Some of the most common dishes in Sweden are Tacos (Swedish version), fish sticks, chicken with rice, some meat with potatoes and sauce, lasagne, chili con carne, korv stroganoff, and pasta to mention a few.
Are there wild mushrooms in Sweden in the autumn?
The forests in Sweden seem to be full of wild mushrooms in the autumn. The contrast with Britain, where you may occasionaly stumble on some wild mushrooms, is so great it is hard to comprehend. If you are even in Sweden in the early autumn a visit to view the enormous array of wild mushrooms is recommended.
Where to eat West Coast salad in Sweden?
In the summer, this dish is served at nearly every restaurant and café on the west coast of Sweden. In Smögen, a delightful old fishing village on the Bohuslän coast, the terrace of open-fronted fishmongers’ shops sell hundreds of plates of ready-made west coast salads.

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