<\/p>\n\nRieska is one of the traditional breads of Finland. These little breads are usually made from barley, but this time I used wheat flour. I also put some wild mushrooms in my rieska dough, because I love to walk in the forest and hunt wild mushrooms. My freezer is still full of them and the next autumn and heaps of new mushrooms are nearer than I want to admit in May.\u00a0<\/p>\n
Smetana is one of the sour cream products widely used in Central and Eastern Europe. It is similar to cr\u00e8me fra\u00eeche (28% fat), which is a good substitute for smetana, but take notice, that the lighter sour creams sold in the US contain only 12 to 16% butterfat. <\/p>\n
10 \u2013 12 pcs.<\/p>\n
2 potatoes (300 g)
120 g smetana
1,5 dl (0,75 cup, US) wild mushrooms, cooked and chopped
1 tsp salt
5 leaves of fresh rosemary, finely chopped
2 tsp baking powder
4 dl (250 g) coarse wheat flour<\/p>\n
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm. Peel and grate the potatoes. <\/p>\n
Stir all the ingredients together. Turn the dough out onto a floured surface and shape it into 10 or 12 thin, round breads. Line two baking trays with parchment papers and place the rieskas on them. <\/p>\n
Preheat the oven to 250\u00b0C. Bake for 15 minutes. <\/p>\n
Enjoy the rieskas while still warm with a touch of butter.<\/p>\n
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![\"\"](\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhplo1Kgy9nHwZle1UM-iN91bwbA5Q439EXZ70kntN_mk5M9iK5_TgBySGtMO7B51dpQ31lnfDIXGPEQ_7PbhSbgay-uIo3niu7OtkuehCFzfr16BTw_q4cnX4BvaUupFANw5nk05nha1M\/s1600\/Perunasienirieskat+172+SB.jpg\" "\\"Potato-Mushroom")
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