Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs/1 kg mushrooms,
- 1 onion,
- 1 teaspoon butter,
- gelatine,
- salt,
- mayo
Directions
Wash and julienne the mushrooms. Place in a pot with a whole onion, one teaspoon of butter and salt. Cover with water and let boil until the mushrooms are soft.
Remove the onion and strain. Leave the mushrooms aside and strain again through cheesecloth. Add gelatine to this liquid (one tablespoon of gelatine for each cup).
Heat until the gelatine is melted. Place the mushrooms on the bottom of a deep plate (or several smaller molds).
Pour the gelatine liquid on top. Strain when pouring. Regrigerate so that it gels. Serve with mayo.
Category:Romanian Recipes
Category:Romanian Appetizers