French mushroom consommé | Crystal clear forest essence
(0)
60 min
Under an hour
Kifli Kukták
A klasszikus francia gasztronómia egyik legnemesebb fogása: lassú tűzön gyöngyöző erdei és barna csiperkegombából, fehérborral és zöldfűszerekkel készülő, tükörtiszta és mély aromájú gombaconsommé. Könnyed, mégis intenzív őszi melengető leves, pirított shiitake gombával és friss petrezselyemmel tálalva.
Preparation method
Preparation
Clean the brown button mushrooms and shiitake mushrooms. Roughly chop the brown button mushrooms and half of the shiitake mushrooms for the consommé base; finely slice the remaining nice shiitake mushroom caps, which will serve as the garnish for serving. Finely dice the shallots and the peeled carrot.
Cooking and clarifying the mushroom essence
In a large pot, heat the olive oil and half of the butter (15 g). Add the diced shallots, carrot, and roughly chopped mushrooms. Sauté over medium heat for 8–10 minutes until the vegetables and mushrooms develop a deep, golden-brown crust and release an intense aroma.
Deglaze the browned base with the dry white wine and scrape up the flavorful browned bits stuck to the bottom of the pot with a wooden spoon. Boil for 2 minutes until the alcohol in the wine evaporates.
Chef's tip
The secret to clarification is patience: during straining, never press the cooked vegetables through the cloth, allow the liquid to drip through on its own, as this is the only way the consommé will remain completely translucent and crystal clear.
If you want an even more intense forest feel, you can drizzle a few drops of truffle oil over the top of the consommé when serving.
Ingredients
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