Jellied salted mushrooms with onions and herbs
4 servings
15 minutes
The recipe is taken from the book "Ural cuisine.
1
Dry the salted mushrooms from the brine.
- 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.
- Onion: 1 head
4
Prepare jelly. For this, pour gelatin with a small amount of cold boiled water and set aside.
- 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.
- 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.
- Salted mushrooms: 400 g
- Onion: 1 head
- Parsley: to taste
8
Place the jelly in a cold place.
