Finnish Wild Mushroom Salad

Finnish Wild Mushroom Salad is a creamy, traditional dish made with salted and brined wild mushrooms, whipped cream, red onion, and parsley. It’s a beloved part of Finnish Christmas meals but also enjoyed year-round as a cold side dish with fish or meat. It’s especially delicious served on a slice of Archipelago bread (saaristolaisleipä).

Print Recipe Pin Recipe

Prep Time 20

Cook Time 5

Total Time 25

Course Salad, Side Dish

Cuisine Finnish

Ingredients

4 dl salted preserved wild mushrooms such as salted Lactarius trivialis – haaparousku, or substitute with brown champignons boiled for about 5 minutes in salty water
2 dl heavy cream
1 red onion
Freshly ground black pepper
Salt, if needed
½ dl chopped parsley

Instructions

Prepare the mushrooms:

Drain and rinse the salted mushrooms. If they are very salty, boil them in clean water for about 3-4 minutes. Rinse well under cold water and let cool.

Chop and mix:

Finely chop the mushrooms and red onion. If the onion tastes sharp, rinse it briefly and pat dry.

Combine:

Whip the cream until softly thickened. Combine the mushrooms and onion, then fold in the whipped cream. Season with black pepper and, if needed, a little salt.

Rest and serve:

Let the salad rest in the refrigerator for at least 15–30 minutes before serving.

Notes

About Finnish Wild Mushrooms

Traditional Finnish versions of this salad use milkcap mushrooms (Lactarius genus, rousku in Finnish), such as haaparousku, karvarousku, and kangasrousku. These mushrooms need boiling for 5–15 minutes, rinsing, and preserving in salty water. In Finland, they are sold as suolasienet (mushrooms in brine) or suolattu haaparousku.

In Finland, milkcap mushrooms are traditional and valued, but they are less known in other countries.

Using Champignons as a Substitute

Do not use chanterelles, black trumpet mushrooms, or funnel chanterelles, as their flavor and texture do not suit this salad.

If salted mushrooms are not available, use champignons. Boil them for about 5 minutes in salty water, then cool and drain. This gives a similar mild flavor and texture. Avoid canned mushrooms, as they are too soft.

Keyword creamy mushroom salad, Finnish Christmas food, Finnish holiday food, Finnish side dish, Finnish wild mushroom salad, haaparousku, Nordic mushroom recipe, Scandinavian recipes, sienisalaatti, traditional Finnish salad, Wild mushroom recipe, wild mushrooms in brine