Ingredients for making aspic porcini:
- 500 g white mushrooms (can be frozen or other edible forest);
- 1 onion;
- 1 carrot;
- dill and parsley;
- a bag of instant gelatin.
Aspic with white mushrooms, recipe:
White mushrooms to clean, wash (or defrost). Large cut. Cover with water and cook for 15 minutes. Drain the first dark water, pour the pure, put the whole onion and carrot, and even dill and parsley, salt, pepper and cook over very low heat for about an hour. In a deep salad bowl to lay out mushrooms. Pickle mushrooms strain through cheesecloth, heat and dissolve the gelatin in it (according to the manual). Carrots cut into small cubes and add to the mushrooms, pour a solution of the gelatin. Place the jelly in the refrigerator overnight to stiffened. Before serving, put the salad bowl in hot water for 5 minutes to jelly moved away from the wall, then turn it on a plate.
The secret of cooking the jelly with white mushrooms:
- To aspic was clear, cook over very low heat.