Mushroom Aspic

Name: Mushroom Aspic - Paraschiva J.
Ingredients: 500 g mushrooms; 2 onions; 4 packets of gelatin; 1 teaspoon butter; salt; 2; 4 cloves of garlic (optional); mayonnaise for serving

Appetizers - Mushroom Aspic by Paraschiva J. - Recipia

To prepare a delicious mushroom aspic, we start by ensuring that all the ingredients are of the highest quality. Fresh mushrooms, such as champignon or porcini, are ideal for this recipe. The first step is to carefully wash the mushrooms under a stream of cold water, making sure to remove any traces of dirt or impurities. Then, we clean them with a damp cloth and slice them thinly, taking care to keep them uniform for even cooking. In a large pot, we add the sliced mushrooms, a whole onion (for a more intense flavor), a piece of butter, a pinch of salt, and optionally, a few crushed garlic cloves. We pour enough water to cover all the ingredients. We bring it to a boil, then reduce the heat to medium and let it simmer for about 20-25 minutes, until the mushrooms become tender and fragrant. After the mushrooms have cooked, we carefully strain them, removing the onion and garlic. It is important to keep the broth, as it will be the base of our aspic. This must be strained through a fine sieve or through several layers of cheesecloth to eliminate any impurities. In a separate bowl, we dissolve the gelatin in a little cold broth from the obtained liquid, letting it sit for 20 minutes to activate. Then, over low heat, we melt the gelatin in the remaining broth, stirring constantly until it is completely dissolved. It is essential to ensure that we do not boil the broth, as the gelatin will lose its properties. Once the gelatin has melted, we season with salt, tasting to adjust the flavors to preference. Next, we prepare to assemble the aspic. We arrange the cooked mushrooms in an even layer in a deep plate, bowl, or small molds, depending on how we want to serve the dish. Over the mushrooms, we carefully pour the gelatin broth, ensuring it is strained again to avoid any air bubbles or impurities. After pouring all the liquid, we refrigerate the dish, where it will sit for a few hours, preferably overnight. The wait is worth it, as the aspic will set beautifully, and the flavor will be exquisite. When we are ready to serve, we can turn the aspic onto a platter or leave the portions in the molds. It is a perfect dish for festive meals, and served alongside a fresh salad or homemade bread, it will surely impress all the guests.

Ingredients

500 g mushrooms
2 onions
4 packets of gelatin
1 teaspoon butter
salt
2
4 cloves of garlic (optional)
mayonnaise for serving

Mushroom Aspic

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