Mushroom Salad

For a long time mushrooms were eaten only in eastern Finland. In the western parts people thought they were cow food. Nowadays mushroom eating has spread all over Finland, and mushroom salad made of salted milk-caps is often served as a side dish on Yule dinner. Mushroom salad is awesome, we had it yesterday with roasted root vegetables (potatoes, carrots, beets and rutabaga).

Finnish Mushroom Salad

5 dl salted milk-caps
1 (red) onion
pinch of white pepper
3-4 tbsp plain soy yogurt

Soak the milk-caps in plenty of water until they don’t taste too salty and drain. Soaking may take an hour or several hours depending on how salty your mushrooms are. Change the water once or twice during the soaking. You can also boil the mushrooms for couple of minutes to remove salt quicker. Chop the mushrooms and onion. Combine all the ingredients in a salad bowl and preferably refrigerate 15 minutes or longer before serving.


2 comments on “Mushroom Salad

  1. […] but not least we ate blini with mushroom salad, Cavi-art and cubed […]

  2. […] familiar? We posted a mushroom salad recipe a year ago. Usually mushroom salad is made of salted milk caps, but this recipe uses fresh, and […]

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