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Eggs Mushroom in Gelatin Recipe


  • 5 eggs, hard-boiled and thickly sliced
  • 200 g canned mushrooms
  • 2 pimentos in brine
  • 225 g canned asparagus tips
  • Few sprigs parsley
  • 2 tbsp gelatin
  • 450 ml hot chicken stock
  • Dash of vinegar
  • 10 extra mushrooms for garnish
  • Salt, pepper, pinch of sugar

howto make Eggs Mushroom in Gelatin

  • Drain the pimentos, mushrooms and asparagus tips.
  • Slice mushrooms and cut the pimentos in strips.
  • Divide the parsley into sprigs.
  • Soak gelatin in a little cold water and dissolve in the hot stock.
  • Season with salt, pepper, sugar and vinegar.
  • Rinse bowl with cold water and cover the bottom with some of the gelatin. Leave to set.
  • Place a layer of egg slices, mushrooms, pimentos, asparagus and parsley in an attractive pattern.
  • Brush with gelatin and leave to set. Repeat until all the ingredients and gelatin are used up.
  • Chill until set. Before serving, dip bowl in hot water and invert it onto a serving plate.
  • Garnish with parsley and mushrooms.

Serves 4 people
Preparation Time: 15 minutes
Cooking Time: 15 minutes

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