Sienisalaatti: Finnish Mushroom Salad (Vegan)

This fun vegan dish normally uses cream but soymilk is far healthier and non-dairy to boot. Feel free to use almond or rice milk instead, and make sure it is plain and unsweetened due to the addition of sugar to this. I normally hate eating mushrooms cold but this made me change my mind! Cook time includes chill time.

• Ready In: 1 hr 15 mins
• Serves: 4
• Yields: 4

Ingredients

• 3⁄4 cup water
• 1  tablespoon lemon juice
• 1  lb fresh mushrooms, sliced
• 1⁄2 cup  plain unsweetened soymilk
• 2  tablespoons fresh chives, finely chopped
• 1  teaspoon sugar
•  salt and pepper, to taste
•  lettuce leaf, for serving

Directions

1. Bring the water to a boil with the lemon juice then lower the heat to medium.
2. Add the mushrooms and let simmer for a few minutes or until softened.
3. Drain and let the mushrooms cool.
4. Mix the soymilk, chives, sugar, and salt and pepper with the mushrooms in a bowl. Chill in the fridge, uncovered, for at least an hour.
5. Serve with lettuce leaves as a nice side dish.