{"id":468441,"date":"2004-09-13T00:00:00","date_gmt":"2004-09-13T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20040912\/smorfrast-svamp-i-gele\/"},"modified":"2015-12-10T12:50:20","modified_gmt":"2015-12-10T12:50:20","slug":"smorfrast-svamp-i-gele","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20040913\/smorfrast-svamp-i-gele\/","title":{"rendered":"Sm\u00f6rfr\u00e4st svamp i gel\u00e9"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">  1 liter f\u00e4rska kantareller<\/span> <\/li>\n<li><span class=\"recipeingredient\">  (eller 400 g burkade)<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 r\u00f6dl\u00f6k<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1-2 msk sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt, vitpeppar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  6 blad gelatin<\/span> <\/li>\n<li><span class=\"recipeingredient\">  6 dl viltbuljong av t\u00e4rning eller fond<\/span> <\/li>\n<li><span class=\"recipeingredient\">  ev persiljepynt<\/span> <\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                Ansa och grovstrimla svampen. Alla matsvampar kan anv\u00e4ndas, utom murklor, som kr\u00e4ver helt andra f\u00f6rberedelser. Om du har svamp p\u00e5 burk kan spadet g\u00e4rna inkorporeras i buljongen. Skala och grovt\u00e4rna l\u00f6ken. Fr\u00e4s den i stekpanna med sm\u00f6r p\u00e5 knapp medelv\u00e4rme tills bitarna \u00e4r mjuka och glansiga. Ta upp och h\u00f6j v\u00e4rmen. L\u00e5t svampen fr\u00e4sa 8-10 minuter p\u00e5 dryg medelv\u00e4rme tills hela k\u00f6ket doftar gott. Salta och peppra. Ta upp och l\u00e5t svalna.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                L\u00e4gg gelatinbladen i bl\u00f6t i kallt vatten tills de mjuknat. Ljumma buljongen och l\u00f6s avrunna gelatinblad i den, under omr\u00f6rning. L\u00e5t svalna.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                Varva svamp och l\u00f6k t\u00e4tt i raka portionsformar som rymmer 1 1\/2 dl. St\u00e4ll formarna p\u00e5 en bricka. Fyll p\u00e5 buljong s\u00e5 det just precis t\u00e4cker och l\u00e5t gel\u00e9n stelna i kyl. Kan g\u00f6ras f\u00e4rdigt ett dygn i f\u00f6rv\u00e4g.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">6<\/div>\n<div class=\"text col-xs-10\">\n                Servering:\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">7<\/div>\n<div class=\"text col-xs-10\">\n                S\u00e4nk f\u00f6rsiktigt formarna i en st\u00f6rre form med hett vatten, som inte n\u00e5r \u00f6ver sm\u00e5formarnas kant. Efter 20-30 sekunder har gel\u00e9n n\u00e4rmast formen sm\u00e4lt och inneh\u00e5llet kan l\u00e4tt stj\u00e4lpas upp p\u00e5 assietter. L\u00e4gg upp en skiva r\u00f6kt k\u00f6tt med en klick pepparrotsost och lite gr\u00e4sl\u00f6k p\u00e5 varje portion.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 1 liter f\u00e4rska kantareller (eller 400 g burkade) 1 r\u00f6dl\u00f6k 1-2 msk sm\u00f6r salt, vitpeppar 6 blad gelatin 6 dl viltbuljong av t\u00e4rning&#8230;<\/p>\n","protected":false},"author":1,"featured_media":468442,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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