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🍽️ Homemade Mushroom Aspic

24 kcal · 30 min · 4 servings

Ingredients

• 600 g mixed mushrooms (e.g. button mushrooms, king oyster mushrooms, oyster mushrooms, chanterelles)
• 1 carrot
• 1 l vegetable broth
• 1 onion
• 1 bay leaf
• 1 tbsp rosemary needles
• 5 peppercorns
• salt
• 3 tbsp white wine vinegar
• 12 leaves gelatin
• 2 tbsp parsley

Instructions

1. 1. Clean the mushrooms and cut them into small, bite-sized pieces.
2. 2. Peel the carrot and dice it very finely.
3. 3. Bring the broth to a boil in a pot.
4. 4. Add the mushrooms and carrot cubes to the boiling broth.
5. 5. Cook the vegetables for 5 minutes.
6. 6. Pour the mixture through a sieve to catch the broth.
7. 7. Pour the caught broth back into the pot.
8. 8. Add the onion, bay leaf, rosemary, and peppercorns.
9. 9. Let the broth simmer for 30 minutes over medium heat.
10. 10. Season the broth generously with salt and vinegar.
11. 11. Remove the pot from the heat and let the broth cool down slightly.
12. 12. Remove the onion from the broth.
13. 13. Soak the gelatin in cold water for 5 minutes.
14. 14. Dissolve the soaked gelatin in the warm broth.
15. 15. Mix the parsley with the mushrooms.
16. 16. Fill a loaf pan with the mushroom and parsley mixture.
17. 17. Pour the broth over the mushrooms in the pan.
18. 18. Place the pan in the refrigerator and let the aspic set for approx. 4 hours.
19. 19. Unmold the finished aspic for serving.
20. 20. Slice the aspic.

Nutrition per serving

• kcal: 24
• Protein: 4 g · Fett/Fat: 0 g · Carbs: 1 g