Vegetable And Dried Mushroom Consomme Recipes

Steps:

• Combine Porcini mushrooms, garlic and chicken stock and simmer for 30 minutes. Season to taste with salt and pepper. Meanwhile beat water with egg whites, and gradually, in a thin steady stream, ladle half of the mushroom broth into the egg whites. Pour the mixture back into the saucepan and set over moderate heat. As the broth reaches the simmer, stir it continuously with a whisk. When the simmer is reached, stop stirring; the egg whites should have mounted to the surface in a frothy "cap". Gently move the saucepan to the side (half off heat) so that the edge of the liquid is barely bubbling. Make a quarter turn of the saucepan every 5 minutes until all parts of broth have had a chance to clarify.
• Line a wide strainer with a triple layer of washed cotton cheesecloth. Set the strainer over a deep saucepot (so that bottom of strainer remains above surface of liquid). Carefully ladle stock and egg white cap into cheesecloth, disturbing egg whites as little as possible. Towards the end of straining, as cheesecloth gets full, the liquid will pass down more slowly. Just lift the cheesecloth gently so liquid can drain through an unused section of it. Let cheesecloth and egg whites sit over saucepan undisturbed for 5 minutes.
• When ready to eat, reheat consomme in a clean saucepan; adjust seasoning and ladle it out. Garnish with raw mushroom slices and radish sprouts.

Steps:

• Place the dried porcinis in a bowl or a pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Meanwhile, wipe the fresh mushrooms, trim away the bottoms if they are sandy, break off the stems and set them aside. Set aside half of the caps in a separate bowl and slice the rest.
• Line a strainer with cheesecloth and set it over a bowl. Drain the porcinis through the cheesecloth-lined strainer. Squeeze over the strainer to extract as much flavorful liquid as possible and set aside the broth. Rinse the reconstituted mushrooms in several changes of water. Measure the mushroom soaking water and add enough water to make 4 cups.
• In a soup pot or a large saucepan, combine the mushroom soaking liquid, the chicken or vegetable stock, the soaked porcinis, fresh mushroom stems and sliced caps, garlic, and salt to taste, and bring to a simmer. Cover and simmer over very low heat for 30 minutes. Strain the soup and return to the saucepan. Add salt and freshly ground pepper to taste, and the soy sauce.
• Slice the fresh mushroom caps you set aside paper-thin and toss with a couple of drops of lemon juice. Ladle the soup into bowls or espresso cups, garnish with a couple of slices of mushroom and a sprinkling of chives, and serve.

Steps:

• Notes: Best water would be cold spring water. Leeks use both green and white, split in half lengthwise, well rinsed and diced. celery root should be peeled and diced. If using ribs use outside ones and dice. you can use cilantro in place of the tarragon but don't ask me. I hate cilantro so I can't tell you how well that tastes.
• In stockpot combine all.
• Bring to boil slowly then reduce to simmer.
• Simmer 20 minutes, turn off heat, cover, and let rest for 20 minutes.
• Strain thru a strainer lined with several layers of cheese cloth.
• Discard solids.
• Store consommé covered in refrigerator for up to 3 days.

Steps:

• 1 In a large saucepan, heat oil over medium-high heat. Add shallots and celery, cook until softened, about 3 minutes. Add cremini mushrooms and thyme; cook until mushrooms are tender and golden, about 5 minutes. Add porcinis (with soaking liquid), water and soy sauce and bring to a boil. Lower heat and simmer for 1 to 11/2 hours, or until reduced to 8_cups (2 L). 2 Strain stock through a strainer, pressing on mushrooms to release all their liquid. Pour into saucepan and keep warm. Garnish with sautéed sliced shiitakes, chanterelles or enoki mushrooms, a sprinkle of chives and a splash of brandy.

Steps:

• In a 6-quart stockpot or kettle combine consommé ingredients and simmer, uncovered, 2 hours. Pour consommé through a large fine sieve lined with a rinsed and squeezed paper towel into a large saucepan, pressing gently on solids, to yield about 5 cups consommé (if yield is not enough, add water to make 5 cups; if too much, boil consommé until reduced to 5 cups). Season consommé with salt and pepper.
• In a small bowl pour boiling water over morels and let stand 20 minutes, or until morels are soft. Remove morels, reserving soaking liquid, and in a small saucepan simmer morels in Madeira, covered, 5 minutes. Add morel mixture to consommé. Let reserved soaking liquid settle and slowly pour it into consommé, being careful to leave last tablespoon (containing sediment) in bowl. Simmer consommé, covered, 3 minutes and cool to room temperature. Consommé may be made 2 days ahead and chilled, covered. Bring consommé to room temperature before proceeding.
• Preheat oven to 400°F. and have ready six 12-ounce "truffle soup bowls" or 9- to 10-ounce ovenproof ramekins, each measuring 3 1/2 to 4 inches across top. Divide consommé, including morels, and chives among bowls or ramekins.
• On a lightly floured surface roll out 1 sheet puff pastry into a 12-cinch square and with a round cutter at least 3/4-inch larger than diameter of bowls cut out 4 rounds. Roll out second puff-pastry sheet and cut out 2 more rounds in same manner. Brush any excess flour from both sides of rounds.
• Working with 1 pastry round at a time, brush a 1/2-inch-wide border of egg wash around pastry edges and invert pastry rounds over bowls or ramekins, carefully stretching 1/2 inch down side and pressing to seal.
• When all bowls or ramekins are covered with pastry, brush tops with remaining egg wash. Pastry-covered consommé may be prepared up to this point 4 hours ahead and chilled. (Pastry will not rise quite as high when going straight from refrigerator to oven.) Arrange bowls or ramekins on a large baking sheet and bake consommé in middle of oven until pastry "hats" are puffed and golden, 12 to 18 minutes.