Mushroom Consommé

Tony Fleming

Tony Fleming

10th February 2012
Tony Fleming

Mushroom Consommé

Wash mushroom trimmings, add to pot with all other ingredients cover with water, bring to a boil the...


  • 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


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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