- Mushroom Stock:
- 2 bags (2kg) dried mushrooms (soaked overnight)
- 1 bottle Madeira
- 400 ml soy sauce
- Mushroom trimmings
- 6 carrots
- 2 leeks
- 2 onions
- 2 celery
- 6 black peppercorns
- 10 coriander seeds
- To Make Consommé
- Mushroom stock
- 2 onions
- 2 carrots
- 3 garlic
- 16 egg whites + 4 shells
- 2 celery
- 2 leeks
- 4 chicken breast diced
Mushroom Consommé
Tony Fleming
10th February 2012
Mushroom Consommé
Wash mushroom trimmings, add to pot with all other ingredients cover with water, bring to a boil the...
Ingredients
Method
Wash mushroom trimmings, add to pot with all other ingredients cover with water, bring to a boil then turn down flame and simmer for 1 and a half hours, strain through double butter muslin and chill.
Process the vegetables, shells and chicken breasts.
Whisk egg whites with a pinch of sugar and salt until stiff, mix in vegetable mix to cold stock then whisk in egg whites in pan, bring to a boil whisking constantly, make hole in the skim, simmer gently for 45 minutes, then pass through butter muslin.
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