Kanttarellikastike Finnish Mushrooms Recipes

KANTTARELLIKASTIKE - FINNISH MUSHROOMS

Steps:

• Heat the butter in a large frying pan, add the onions and sauté over a medium heat until soft and transparent.
• Add the mushrooms and raise the heat to high and cook for about 10 minutes, stirring constantly, or until most of the moisture has evaporated .
• Add the stock, cream, salt and pepper, bring to the boil and cook for a further 10-15 minutes, stirring from time to time, or until the sauce has thickened. Serve immediately.

SIENISALAATTI (A FRESH MUSHROOM SALAD FROM FINLAND)

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.

FINNISH BAKED MUSHROOMS

Steps:

• Mix the breadcrumbs with 1 tbsp butter and toast until golden brown, stirring often to prevent burning.
• To the sliced mushrooms add the lemon juice, onion, butter, salt, and pepper. Saute until onions tender.
• Heat the cream to just short of the boiling point.
• Stir the flour into the mushrooms, stirring rapidly to prevent lumping.
• Stir in a bit of the cream.
• Stir in each egg yolk separately.
• Stir in the remaining cream.
• Cook, covered, until the sauce is just short of boiling.
• Sprinkle with the toasted bread crumbs and let sit 5 minutes before serving.
• Note: The thicker the cream the better the dish tastes. Half and half is better than milk and whipping cream is best of all.

FINNISH BAKED MUSHROOMS

Steps:

• 1. Mix the 1/4 cup dry bread crumbs and 1 tablespoon of butter - cook until golden over medium heat - set aside. Slice the mushrooms - add lemon juice, onion, butter, salt and pepper - cook, covered, over medium heat until mushrooms are tender and onions are transparent.
• 2. Sprinkle flour over mushroom/onion mixture - - stir to blend - slowly blend in a small amount of the heavy cream - add beaten egg yolks slowly - stirring to mix - add remaining cream - cook over medium heat just until sauce reaches boiling point.
• 3. Pour mixture into casserole (THIS MUCH CAN BE DONE AHEAD OF TIME). Top with buttered bread crumbs and bake at 350F for about 20 - 30 minutes or until hot and bubbly.