Mushroom Consommé
It is easier than you think to create this stunning clear consommé
Makes enough for: 4 people
Ingredients
- 20 g butter
- 1 small red onion, peeled and finely diced
- 2 l chicken stock
- 300 g mixed mushrooms, roughly chopped
- 5 mls fine salt
- 4 egg whites
Method
- Place the butter into a large stock pot over a medium temperature and allow to melt
- Once heated, add the onion and sauté until soft
- Then add the stock, mushrooms and salt and bring to a simmer
- Leave to simmer for 20 minutes then pass through a fine
sieve into a clean saucepan - Leave to cool for 20 minutes then whisk your egg whites to soft peaks
- Add the egg whites to the consommé and whisk together vigorously until combined
- Place over a medium to low temperature and bring to a gentle boil - do not stir the consommé!
- When the egg has coagulated and formed a ‘crust’ on the surface, skim it off as carefully as possible
- Pass through a lined fine sieve, adjust the seasoning and serve straight away