Jellied salted mushrooms with onions and herbs

4 servings

15 minutes

The recipe is taken from the book "Ural cuisine.

Energy value per serving

• Calories: 40.7
• Proteins: 4.5g
• Fats: 0.5g
• Carbohydrates: 5.1g

Ingredients

• Salted mushrooms: 400 g
• Onion: 1 head
• Parsley: to taste
• Water: 1 glass
• Gelatin: 1 tsp

Cooking steps

1. Dry the salted mushrooms from the brine.

   Required ingredients:

   • Salted mushrooms: 400 g

2. Cut large mushrooms into pieces; small ones can be left whole.

3. Peel, wash, and slice the onion into thin rings.

   Required ingredients:

   • Onion: 1 head

4. Prepare jelly. For this, pour gelatin with a small amount of cold boiled water and set aside.

   Required ingredients:

   • Gelatin: 1 teaspoon

5. When the gelatin swells, pour hot water boiled with mushroom brine into it and heat on low fire while stirring until the gelatin is completely dissolved.

   Required ingredients:

   • Water: 1 glass

6. Cool the resulting solution to room temperature, then pour it in a thin layer into molds (about 1/5 of the total volume) and place it in a cold place to let the jelly set.

7. Then place the mushrooms on the jelly, cover them with onion rings and parsley leaves, and pour the remaining solution over them.

   Required ingredients:

   • Salted mushrooms: 400 g
   • Onion: 1 head
   • Parsley:  to taste

8. Place the jelly in a cold place.