Mushroom Aspic

Ingredients

• 600 g mixed mushrooms (e.g., button, oyster, chanterelle, porcini)
• 1 Carrot
• 1 l vegetable broth
• 1 onion
• 1 bay leaf
• 1 tbsp rosemary needles
• 5 peppercorns
• Salt
• 3 tbsp white wine vinegar
• 12 sheets gelatin
• 2 tbsp parsley

Instructions

1. 1.

   Clean and cut mushrooms into bite‑size pieces. Peel the carrot and dice very finely. Bring the broth to a boil in a pot, add mushrooms and carrot cubes, simmer for 5 minutes, then strain through a sieve while catching the broth.

2. 2.

   Return the strained broth to the pot, add onion, bay leaf, rosemary, and peppercorns. Simmer on medium heat for 30 minutes, season heavily with salt and vinegar, remove from heat and let cool slightly.

3. 3.

   Remove the onion from the broth. Soak gelatin sheets in cold water for 5 minutes, then dissolve them in the hot broth.

4. 4.

   Mix parsley with the mushrooms and place into a loaf pan.

5. 5.

   Pour the seasoned broth over the mushroom mixture and refrigerate until set, about 4 hours. To serve, unmold and slice into rounds.