Mushrooms in Aspic

Submitted by Nobility_Cuisine on Sat, 01/08/2011 - 17:43.

Ingredients (for 12 portions):

1 lb fresh mushrooms or 1 cup dried mushrooms
1 pack gelatin
3 hard-boiled eggs
Salt on taste
Pickles, sauces, greens, and berries for decoration on taste


Boil the mushrooms to readiness in 1/4 gal water with 1 tsp salt.

Soak gelatin in 0.5 cup hot mushroom broth.

Grate the mushrooms, or cut them into small pieces.

Peel the eggs, and slice them into 12 wedges.

Drain the mushroom broth into another dish, and pour the soaked gelatin in it.

Stir well, and heat for 1 minute in a microwave, or heat until gelatin dissolves.
Stir well one more time.

Pour the mushroom broth – gelatin mix into 12 dishes, put a portion of ground mushrooms and egg slice in every dish, and place in a refrigerator (not freezer).

Let sit for about 2 hours (or until the broth thickens).

Decorate with pickle slices, drops of sauces, chopped greens, or as you like, and serve cold.


This appetizer is a traditional one for celebrations.