Mushroom Aspic for New Year’s Eve
A festive savory jelly with mushrooms and vegetables. Light, elegant, and perfect as a cold appetizer on the holiday table.
Updated : 01 July, 2025
Easy
More than 1 hour.
Ingredients
100 grams
Mushroom
1
Carrot
2
Garlic
15 grams
Gelatin
6
Peppercorns
2
Laurel leaf
to taste
Parsley
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
To make this dish suitable for fasting or vegetarian diets, you can replace gelatin with any plant-based alternative, such as agar-agar, pectin, and so on.
Preparation
Step 1
You can use fresh or dried mushrooms, and any type of mushroom you like. I’m using dried champignons. Boil the carrots beforehand. You can also add fresh bell peppers or boiled eggs to the aspic if desired. Besides salt and pepper, it’s better not to add other spices so as not to overpower the mushroom flavor. Instead of parsley, you can use any greens for decoration (like dill, cilantro, or green onions).
Step 2
Rinse the mushrooms thoroughly, pour cold water over them, and bring them to a boil. Add bay leaves, black peppercorns, and a bit of salt. Cook until done, about 20-30 minutes.
Step 3
Soak the gelatin in cold water (50 ml for 15 g) until it swells, about 10-15 minutes. Instead of gelatin, you can use agar-agar or pectin.
Step 4
Peel the garlic, rinse it, and cut it into thin slices.
Step 5
Cut the boiled carrot into pieces as you like. Wash the parsley thoroughly, pat dry, and separate the leaves by hand.
Step 6
Remove the cooked mushrooms from the pot, and strain the broth. Then dissolve the prepared gelatin in the broth.
Step 7
Arrange the vegetables, greens, and mushrooms in molds.
Step 8
Pour the mushroom broth with gelatin into the molds and place them in the refrigerator for about an hour to set. Before serving, dip the mold into hot water for 10 seconds, then carefully invert it onto a plate. Enjoy your meal!