Sienisalaatti (Finland)

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Sienisalaatti
Fresh Mushroom Salad

From Time/Life's Foods of the World - The Cooking of Scandinavia, 1968

To serve 4:

1/2 pound fresh mushrooms, in 1/8-inch slices (Edit: try 1 pound, or cut other ingredients in half; see notes below)
3/4 cup water
1 tablespoon lemon juice
2 ounces double cream*
1 tablespoon grated onion
Pinch of sugar
2 saltspoons salt†
1/2 saltspoon white pepper†
Lettuce leaves

In a 1-quart enamel, glass or stainless-steek saucepan, bring the water and lemon juice to a boil. Add the sliced mushrooms and cover the pan. Reduce the heat and simmer gently for 2 to 3 minutes. Then remove from the heat, drain the mushrooms in a sieve, and pat them dry with paper towels. In a 1-quart bowl, combine the double cream, grated onions, sugar, salt and pepper. Add the mushrooms and toss lightly in the dressing untiul they are well-coated. Serve as a salad, on crisp, dry lettuce.

* Double cream is European cream with 42% butterfat; heavy whipping cream - at 36% - is an acceptable alternative in the US.

† 1 saltspoon = 1/4 teaspoon.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: Sienisalaatti (Finland) Posted: 08 May 2013 at 09:16
	Sienisalaatti Fresh Mushroom Salad From Time/Life's Foods of the World - The Cooking of Scandinavia, 1968 To serve 4: 1/2 pound fresh mushrooms, in 1/8-inch slices (Edit: try 1 pound, or cut other ingredients in half; see notes below) 3/4 cup water 1 tablespoon lemon juice 2 ounces double cream* 1 tablespoon grated onion Pinch of sugar 2 saltspoons salt† 1/2 saltspoon white pepper† Lettuce leaves In a 1-quart enamel, glass or stainless-steek saucepan, bring the water and lemon juice to a boil. Add the sliced mushrooms and cover the pan. Reduce the heat and simmer gently for 2 to 3 minutes. Then remove from the heat, drain the mushrooms in a sieve, and pat them dry with paper towels. In a 1-quart bowl, combine the double cream, grated onions, sugar, salt and pepper. Add the mushrooms and toss lightly in the dressing untiul they are well-coated. Serve as a salad, on crisp, dry lettuce. * Double cream is European cream with 42% butterfat; heavy whipping cream - at 36% - is an acceptable alternative in the US. † 1 saltspoon = 1/4 teaspoon.
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Rod Franklin Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921	Post Options Post Reply Quote Rod Franklin Report Post Thanks(0) Quote Reply Posted: 08 May 2013 at 11:03
	This sounds good. I just wish I could find some wild mushrooms. Have you made this?
	Hungry

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 08 May 2013 at 11:09
	Hi, Rod - I haven't made it yet, but it is definitely on my radar. I'm working with a friend in Missouri to see if he can send some morels up - this might be a good use for them, or might not - I don't have enough experience to know. Porcinis or even plain, old white mushrooms might be just fine. I'd like to stick with a mushroom that could be "plausible" for the location. If/when I make it, there will of course be a full pictorial ~
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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 08 May 2013 at 11:47
	Personally, I'd save the morels for another use. The ingredients in this salad seem a bit strong for their delicate flavor. Porcinis would be great, I reckon, as they're earthy enough to stand up to those flavors.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 12 May 2013 at 11:33
	Made this today, and pronounce it A-1! A couple of modifications: I'd originally planned a wilted spinach salad to go with the onion pie I made for lunch. Being as I had the spinach I used it instead of lettuce. Wilted and refreshed the leaves, wrung them out, seasoned with salt, pepper, and a hint of garlic. And I garnished each serving with a sprinkle of chopped, fresh dill---which added a flavor note, but maintained the Scandinavian theme. I did use porcinis. Having tasted it, I'm even more convinced that morels would be a poor choice. Even regular whites would serve better, IMO. BTW, there's enough dressing in the recipe to up the mushroom quantity with no harm. It would easily dress 3/4 pound, and possibly even more.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 13 May 2013 at 08:50
	Hi, Brook - it sounds like you did a good job with this one, and I'm glad that you liked it! I've decided that, if I can't find any porcinis, I'll simply use plain, ol' white mushrooms - I actually had all the stuff to make this last week, but the mushrooms ended up getting grilled for topping on burgers. Plenty of time to give it a go - I like the spinach idea!
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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 14 May 2013 at 04:16
	I have just got to try this one...I'm a mushroom lover from way back. The spinach sounds great, but how do you guys think this would fare wrapped in bibb lettuce leaves or romaine as an appetizer? Thinking ahead to this weekend.
	Go ahead...play with your food!

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 14 May 2013 at 07:35
	I think it would work great, Dave; particularly if you up the mushroom quantity. As posted, the recipe makes a pretty loose dressing, that might be a bit drippy used in a wrap. Just adjust as necessary.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 14 May 2013 at 08:15
	Sounds great to me, Dave - I was thinking of doing something similar, putting a little but of the sienisalaatti in the center of a leaf of romaine, iceberg or something else, that can be rolled by the diner into a wrap, similar to a cabbage roll. Hope this one goes well for you - if you do make it, give us pohotos and a write-up on the results!
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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 14 May 2013 at 09:08
	Or, if you like the bitterness, no reason not to pile it into endive leaves.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 14 May 2013 at 09:12
	Endive is something I've really wanted to try, but it's not available here. Perhaps artichoke leaves would work? Similar to this concept:
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Rod Franklin Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921	Post Options Post Reply Quote Rod Franklin Report Post Thanks(0) Quote Reply Posted: 14 May 2013 at 15:21
	I made this yesterday. I converted the weird measurements into something more convenient for me and the only change I made was using 1 pound of regular store bought button mushrooms instead of 1/2 pound as is called for in the recipe. It worked out perfect. It makes me wonder if the translator sort of goofed and mixed up 1/2 kilo with 1/2 pound or something like that. I was wondering how the lemon juice would work in this and it flavored the mushrooms very nicely without being too much. Use a pound of mushrooms and do not use any more than the recommended amount of onion. Good recipe and very easy to prepare. This could be one of those salad challenge contenders. The other thing I did, being the cheap S.O.B. that I am, is used the mushroom cooking water in another recipe instead of throwing it away. A couple of days ago I soaked some calamari in milk prior to frying. I saved the milk. I added the calamari soaking milk to the mushroom cooking water and made a real nice New England clam chowder.
	Hungry

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 14 May 2013 at 15:41
	hey, Rod - Appreciate your feedback on this - sounds like some good stuff that I will have to try. Based on your and Brook's comments, I've edited the recipe in the opening post to reflect your results. Ron
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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 14 May 2013 at 17:08
	Rod, now that you've tasted it, what are your feelings about using morels, if you had them?

Rod Franklin Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921	Post Options Post Reply Quote Rod Franklin Report Post Thanks(0) Quote Reply Posted: 14 May 2013 at 18:34
	I'm glad you asked. I think they could work very well in this as long as you kept the onions in check. This is assuming the lemon juice in the boiling water gets taken up the same way as it did with the plain white store bought mushrooms. You would have to boil them longer too if I remember correctly. This would not be my first use of any morels found though. For me, the first morels get floured, dipped in egg then saltine cracker crumbs and fried in butter... always. I haven't found any! Nada! Zip! $50/lb. at a store here a week or so ago. My sister bought one mushroom and paid $3 for it! I'll go without, thanks anyway.
	Hungry