Microwave Recipes: Porcini Mushroom Julienne

Porcini Mushroom Infusion

In the old days they used to make jelly out of ceps in every cottage. In the XXI century “stuffed cabbage rolls in jelly” – this is a rare and exquisite dish. However, this is an original, low-calorie dish that is easy to prepare with the modern microwave oven.

For 1 dish 20-25 cm in size

You will need

Fresh or frozen white mushrooms – 10-12 pcs., or 500g

Hard-boiled egg – 1 pc.

Water – 2 cups

Gelatin – 2 tbsp. l., or 20 g

Parsley greens for decoration – a small bunch, or 5 g

Salt, ground black pepper – to taste

Cooking procedure

1. Soak the gelatin in water for 40-50 minutes in a 1:5 ratio or use instant gelatin.

2. Slice the frozen or fresh pure porcini mushrooms into arbitrary pieces of equal size. Put them in a 2-liter tall non-metal saucepan, add water, close the lid, and cook in the automatic “Vegetables” program or on 800-watt power for 7-8 minutes. Leave the mushrooms in the broth for 5 minutes to “infuse”. Strain the broth. Cool the mushrooms and finely chop them.

3. Soaked gelatin dissolve in the broth in the microwave for 1-2 minutes on medium-high power, but do not boil.

4. Pour 1/3 of the warm jelly on the bottom of the mold, chill it on ice or in the refrigerator to let the jelly “set”. Cut boiled egg into slices. Lay slices of egg, leaves of greens and chopped mushrooms on the top of frozen jelly. Carefully pour it all over with the remaining jelly. Leave to harden for 3 to 6 hours.

5. To drain the jelly, immerse the bottom of the jelly mold in hot water for 20-30 seconds and immediately turn it upside down on a plate. You can use silicone molds or individual shortcrust pastry molds.

Cooking time: 30 minutes.

Cooking Time: 30 minutes.

Setting time of the stuffing: 3-6 hours.

Total cooking time: 30 min. + 30 min. + 3 hours.