Clean mushrooms, slice and cook in a dollop of salted water. Cast in a colander, then chop. Filter the mushroom broth. Pour melted gelatin with 1 cup of warm mushroom broth. Salt and cook through until gelatin dissolves.

Pour a dollop of aspic in portion molds, let firm up, then scatter over chopped mushrooms. Put cooked egg slice and green bunch in each mold. Pour with the remaining aspic and let firm up.

Before serving, remove the aspic on a plate.