- 1/2 l (liter) of water
- 300 g (0,66 lb) pickled mushrooms
- 5-6 tbsp mushroom brine
- 1 carrot
- 1 potato
- a package of gelatin
Dissolve gelatin in a small amount of hot water. Boil carrot and potato. Peel the vegetables and slice them into pieces of equal size.
Combine mushroom brine and a little water. Bring the mass to boil and add the dissolved gelatin. Stir the ingredients carefully. Chop mushrooms. Put aside some big mushrooms.
Pour the broth in crocks. Then place the mushrooms there. Add the broth above. Next put the prepared potato and pour the broth again. After place the cooked carrot and the whole mushrooms.
Place the mushroom aspic in a fridge for a couple of hours.
Enjoy your meal!