Mushroom jelly

Creatie van Ollie Schuiling, Kasteel Heemstede restaurant, Houten, the Netherlands. 

Mushroom jelly

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mushroom stock



salt and pepper



coriander seeds in a pepper mill



agar agar






parsley, chopped



mushrooms, shaved

Preparation method

  • Season the mushroom stock to taste
  • Bring to the boil together with the Gellan and agar agar.
  • Add the parsley and shaved mushrooms.
  • Pour out thinly onto a Gastronorm tray.
  • Set aside to firm up in the refrigerator.
  • Cut out into shapes of your choice.
  • The jelly is flexible and easy to shape.

Serving suggestions

  • As a component in a composition with stewed meat, potatoes, cauliflower, and celeriac.
  • Roll around fennel cream, for example, and garnish with radish, kohlrabi, and a crunchy olive.

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