Best Vegetable And Dried Mushroom Consomme Recipes

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MUSHROOM CONSOMME



Mushroom Consomme image

Provided by Food Network

Categories     dessert

Yield 6 appetizer servings

Number Of Ingredients 8

1/2-ounce dried Porcini mushrooms, broken up into pieces
2 peeled garlic cloves, chopped
1 quart cold homemade chicken stock (see recipe below), thoroughly degreased
Salt and freshly ground black pepper
1 cup cold water
3 egg whites
Thinly sliced cultivated stemmed mushrooms or Enoki, for garnish
Radish or other sprouts, for garnish

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.

DRIED PORCINI CONSOMMé



Dried Porcini Consommé image

A refreshing and light soup that can be an appetizer or full first course. I could drink this refreshing consommé for lunch every day. It makes a very light and satisfying appetizer soup or first course.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h30m

Yield Makes enough for 10 to 12 shots or 4 to 6 bowls.

Number Of Ingredients 9

1 ounce dried porcini mushrooms (about 1 cup, approximately)
2 cups boiling water
1/4 pound fresh white mushrooms, cleaned
1 quart chicken or vegetable stock
2 large garlic cloves, sliced thin
1 tablespoon soy sauce
Salt and freshly ground pepper
A few drops fresh lemon juice
1 tablespoon chopped fresh chives

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.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 339 milligrams, Sugar 2 grams

ANDREAS VIESTAD'S PORCINI CONSOMME



Andreas Viestad's Porcini Consomme image

An Andreas Viestad recipe, one of my favorite chefs! This one is from his television cooking show, and has a deliciously different flavor. If you can't find fresh porcini mushrooms, the recipe does allow for a pound of white (button) mushrooms plus 2 ounces of dried porcinis. And don't skip the delicious garnish!

Provided by EdsGirlAngie

Categories     Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

6 cups vegetable broth
1 lb porcini mushroom, cleaned, trimmed and cut into 1/2-inch thick slices (or 1 lb white button mushrooms plus 2 oz. dried funghi porcini)
5 black peppercorns
2 -3 bay leaves
1/2 cinnamon stick
sea salt
1/4 cup whipping cream, whipped to soft peaks
1/2 teaspoon ground cinnamon

Steps:

  • In a medium pot, bring vegetable broth to a boil. Add mushrooms (all fresh or a combo of dried and fresh), peppercorns, bay leaves and the cinnamon stick. Reduce heat and simmer for 20 minutes, skimming off any foam that forms on the surface.
  • Line a colander or sieve with cheesecloth (I use a coffee filter sometimes) and strain the consomme into another pot, pressing gently on the mushrooms with a spoon to extract as much of the liquid as possible. Discard mushrooms and spices.
  • Reheat the consomme and season to taste with salt. Pour into bowls and garnish with a couple of tablespoons of cream per portion, sprinkle with cinnamon and serve.

Nutrition Facts : Calories 77.1, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.4, Sodium 11.4, Carbohydrate 4.4, Fiber 1.3, Sugar 1.9, Protein 3.8

MUSHROOM CONSOMMé RECIPE - (3/5)



Mushroom Consommé Recipe - (3/5) image

Provided by Grammie926

Number Of Ingredients 12

2 tbsp (25 mL) olive oil
1/2 cup (125 mL) minced shallots
1/4 cup (50 mL) diced celery
1 lb (500 g) cremini mushrooms, cleaned and sliced
8 sprigs fresh thyme
1 oz (30 g) dried porcini mushrooms, soaked in 1/2 cup (125 mL) boiling water for 20 minutes
12 cups (3 L) water
1 tbsp (15 mL) soy sauce
GARNISH
Sautéed sliced shiitakes, chanterelles, or enoki mushrooms
Chives
Brandy

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.

VEGETABLE AND DRIED MUSHROOM CONSOMME



Vegetable and Dried Mushroom Consomme image

From Mostly Vegetables by Susan Costner. Recipe by Chef Hubert Keller of the Fleur de Lys in San Francisco. It has a lovely gold color and a rich flavor. You can use a lesser grade of dried mushrooms and get the same result. Rosemary will overpower the recipe but you can use almost any other herb

Provided by That is Dr House to

Categories     Clear Soup

Time 40m

Yield 2 quarts, 16 serving(s)

Number Of Ingredients 14

3 medium leeks, see notes
1/2 small celery root or 3 celery ribs
4 shallots, coarsely chopped
1 large tomatoes, seeded
3 medium carrots, diced
10 fresh mushrooms or 10 dried mushrooms, diced
3 garlic cloves, coarsely chopped
3 parsley sprigs
9 fresh basil leaves
1 sprig fresh thyme
2 bay leaves
2 sprigs fresh chervil
2 sprigs fresh tarragon
10 cups cold water

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.

Nutrition Facts : Calories 24, Fat 0.1, Sodium 16.1, Carbohydrate 5.3, Fiber 0.9, Sugar 1.7, Protein 1

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