To make this dish lean, you can replace gelatin with any other vegetable substitute. For example, agar-agar, pectin and so on.
Why gelatin hardens poorly, how to avoid unpleasant gelatin lumps in a dish, as well as all the secrets and subtleties of cooking, read the article about gelatin.
You can take any dried mushrooms (they will need 5-6 times less than fresh ones). Remember to rinse them and then soak them before cooking (about 2-3 hours).
If you are using ready-made spice mixes, be sure to read the ingredients on the packaging. Often salt is already present in such mixtures, keep this in mind, otherwise you risk oversalting the dish.
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