Mushroom Consomme

Mushroom Consomme.Chef Nelly Robinson is showcasing an top notch mushroom consomme recipe a good way to go away your mouth watering. Heat 1 tbs oil in a massive deep saucepan over medium heat. Cook the chopped shiitake, Swiss brown, chestnut mushrooms, e-shallot, finely chopped carrots (maintain the gated carrots for later on) and celery until golden brown.

Mushroom Consomme

2kg Onion (sliced)

150g garlic (pleasant dice)

30g sparkling thyme

300g butter

5kg shitake mushroom

1.5kg button mushroom (sliced)

2kg king oyster mushroom (diced)

80g dried trumpet mushroom

500g Madeira

500g sherry

70g truffle paste

7liter water

8 egg whites

(1) Place shitake mushroom into a tray and roast at 180oC for 20 mins or till golden brown

(2) In a pan sweat onion, garlic and thyme until golden brown

(three) Add butter, as soon as butter is foaming upload button mushroom and king oyster mushroom, cook dinner till water has evaporated and the mushrooms are golden brown

(four) Add roasted shitake, truffle paste and washed dried trumpet mushrooms

(five) Add Madeira, sherry and reduce by using 1/2

(6) Add water, deliver to boil and gently simmer for four hours

(7) Pass thru a strainer and decrease by way of two thirds, flavor and season hence

(8) Whisk egg whites to tender height

(nine) Add egg whites to simmering mushroom stock bring up to boil, as soon as boiling at once get rid of from the warmth and permit to take a seat for 5 minutes

(10) Using a slotted kitchen spoon get rid of egg white

(11) Pass the stock via an extremely-great material leaving a clean mushroom consommé

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