Oriental Mushrooms in Aspic

Name: Oriental Mushrooms in Aspic
Cuisine: Japanese
Ingredients: 8 cherry tomatoes, halved vinaigrette (made of 1 tbsp rice vinegar, 3 tbsp sunflower oil and 1 tsp French mustard); 8 cherry tomatoes, halved vinaigrette (made of 1 tbsp rice vinegar, 3 tbsp sunflower oil and 1 tsp French mustard); 8 cherry tomatoes, halved vinaigrette (made of 1 tbsp rice vinegar, 3 tbsp sunflower oil and 1 tsp French mustard); 8 cherry tomatoes, halved vinaigrette (made of 1 tbsp rice vinegar, 3 tbsp sunflower oil and 1 tsp French mustard); 8 cherry tomatoes, halved vinaigrette (made of 1 tbsp rice vinegar, 3 tbsp sunflower oil and 1 tsp French mustard); a handful of salad leaves; salt and pepper to taste; salt and pepper to taste; ½ tsp lemon juice>; 2 tbsp powdered gelatine, dissolved in 125 ml ‘western stock’; 1 tsp corn oil or olive oil; 3 tsp white wine; 1 garlic clove, finely chopped; 1 tsp corn oil or olive oil; 600 g mixed mushrooms (maitake, buna-sh imej i, enoki, shiitake and button)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

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

600 g mixed mushrooms (maitake, buna-sh imej i, enoki, shiitake and button)
1 garlic clove, finely chopped
1

Asia
Japan
Starter

Method

Trim and wipe the mushrooms as appropriate, then slice the maitake, shiitake and button mushrooms.

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. Sauté over a high heat for a minute or two, then add some salt and pepper. Add the white wine and lemon juice, bring to a brisk boil, then turn