Oriental mushrooms in aspic

Oriental mushrooms in aspic

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This recipe from Miho, my Japanese friend, is excellent. I laughed a lot when she insisted on using ‘Western stock’ – chicken stock cubes! Mushrooms in aspic look attractive, are practical to serve, and delicious to eat.

Ingredients

Quantity Ingredient
600g mixed mushrooms
1 garlic clove, finely chopped
1 teaspoon corn oil or olive oil
3 teaspoons white wine
1/2 teaspoon lemon juice
2 tablespoons powdered gelatine, dissolved in 125 ml ‘western stock’
salt, to taste
pepper, to taste

To serve

Quantity Ingredient
a handful salad leaves
8 cherry tomatoes, halved
vinaigrette

Method

  1. Trim and wipe the mushrooms as appropriate, then slice the maitake, shiitake and button mushrooms.
  2. Sauté the chopped garlic in the oil in a pan, then add the sliced maitake, shiitake and button mushrooms, and the trimmed buna-shimeji and enoki.
  3. Sauté over a high heat for a minute or two, then add some salt and pepper.
  4. Add the white wine and lemon juice, bring to a brisk boil, then turn off the heat. Add the dissolved gelatine and mix well.
  5. Pour into a terrine or similar container, and leave to cool. Put in the fridge and leave to set for a couple of hours. Turn the dish upside down and turn out onto a platter. Cut into regular slices with a very sharp knife. Serve with the salad leaves and halved tomatoes sprinkled with the vinaigrette.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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