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Poured from mushrooms for the new year
8 servings1 hour 30 min
To make this dish lean, you can replace gelatin with any other plant-based substitute. For example, agar agar, pectin, and so on.
Mushrooms - 100 grams, Carrots - 1 piece, Garlic - 2 teeth, Gelatin - 15 grams, Peppercorns - 6 pieces, Bay leaves - 2 pieces, Parsley - to taste, Salt - to taste
How to make a filling from mushrooms for the new year? Mushrooms can take fresh or dried, you can use any kind of mushroom, I have dried champignons. Pre-boil the carrots, additionally for the pour, you can take fresh bell peppers or boiled eggs. It is advisable not to add spices in addition to salt and pepper, so as not to spoil the taste of mushrooms. Instead of parsley, you can take any greens for decoration (dill, cilantro, spring onions). 
Rinse the mushrooms well, cover with cold water and put to cook on the heat, add the bay leaf, peppercorns and salt a little. Cook until cooked, about 20-30 minutes. 
Soak the gelatin in cold water (50 ml per 15 g) until it swells, for about 10-15 minutes. Instead of gelatin, you can use agar agar, pectin. 
Peel the garlic from the husks, rinse and cut into thin pieces. 
Cut the boiled carrots into pieces the way you like. Wash the parsley well and dry, divide with your hands into leaves. 
Put the ready-made mushrooms out of the pan, and strain the broth. Then dissolve the prepared gelatin in it. 
Spread the vegetables, greens and mushrooms into moulds. 
Pour the moulds over the mushroom broth with the gelatin and refrigerate to set for about an hour. Before serving, lower the caster for 10 seconds into a hot water bowl, then gently flip onto a plate. Enjoy your meal!Why gelatin does not freeze well, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking, read the article about gelatin.
You can take any dried mushrooms (they will need 5-6 times less than fresh ones). Remember to rinse them and then soak them before cooking (for about 2-3 hours).
If you use ready-made spice mixes, be sure to read the formulation on the packaging. Often salt is already present in such mixtures, take this into account, otherwise you risk salting the dish.
