Mushroom consommé

Mushroom consommé

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

Consommé is one of the classical measures of a chef ’s talent. There is nowhere to hide. The clarity and flavour must be precise. It is the essence of your ingredient. Traditionally, consommés were meat based, the clarification coming from a raft of minced meat, vegetables and sometimes egg white. This method tends to bring a certain base sameness to the table. Nowadays I tend not to put any vegetable other than the odd onion in my stocks to give them distinction from each other. This recipe is a more contemporary approach to a clear broth with nothing to mitigate the pure mushroom flavour.

Ingredients

Quantity Ingredient
1kg button mushrooms
2 french shallots
1 garlic clove
2cm piece fresh ginger
1 teaspoon white peppercorns
1 clove
100ml white soy sauce
2 teaspoons arrowroot starch

Method

  1. Place all the ingredients, except the soy sauce and arrowroot, in a food processor and pulse to a fine mince.
  2. Transfer the mixture to a large, heavy-based saucepan with 1 litre water and the soy sauce. Cook over low heat for 2 hours.
  3. Decant the liquid through a coffee filter, pressing down lightly on the solids. Discard the solids.
  4. Whisk the arrowroot with 1 tablespoon water. Whisk this mixture into the broth, return everything to the pan and bring to a low simmer – it should thicken slightly.

Note

  • If you have nimble fingers, make tiny little ravioli using the mushroom solids as the stuffing. Serve with the consommé poured over.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
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