Below I will tell you more about how to make mushroom jellied. Dried mushrooms must be added, they give the taste of aspic, any will do: white, boletus, you can even Shiites. Instead of vegetable carrots, you can use frozen green peas, corn kernels, or colored bell peppers. The dish is easy to prepare, looks beautiful and original, suitable for serving on a festive table. The jellied taste is aromatic and very tasty!
Prepare all ingredients.
Soak dried mushrooms in water for half an hour. Then rinse with clean water.
Wash the champignons, cut into half a centimeter plates.
Pour water into a saucepan, add dried mushrooms, peeled carrots and champignons. Salt, add peppercorns. Bring to a boil and simmer over medium heat for 30-35 minutes. Throw vegetables on a sieve, save the mushroom broth. Squeeze the mushrooms, cut the carrots into circles.
Lubricate the molds with vegetable oil. Put mushrooms on the bottom, add greens.
Place the carrots in the next layer. Alternate layers until you run out of ingredients.
Measure out 500 ml. mushroom broth, pour it back into the pot. Bring to a boil, add agar-agar, stir with a whisk so that no lumps remain. Boil for 1-2 minutes.
Pour the hot broth into the molds. Put the aspic in the refrigerator for 1 hour.
Mushroom aspic is ready, bon appetit!
Categories: Diet recipes