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Mushroom consommé

epicure 31 December 2014
Type of Meal

If you find the earthiness of fresh shiitake slightly overpowering, use dried shiitake instead. Their guanylate levels double when dried, boosting their umami flavour in this clear, meat-free soup.

Serves 4-5 Prep time 10 minutes
Cook time 3 hours

mushroom consommé
1½kg white button mushrooms
50g dried shiitake mushrooms, sliced
4 litres water
salt, to taste

button mushrooms, cleaned and sliced
enoki mushrooms, trimmed and split
shimeji mushrooms, stemmed
finely chopped chives

  • Place button and dried shiitake mushrooms and water in a large pot. Bring to a boil. Once it reaches a boil, reduce heat to a gentle simmer.
  • After two hours, or when liquid has reduced to approximately 1½ litres, remove from heat and double strain into a separate pot. Reduce for another 1 hour, or until you have 1 litre of consommé. Season with salt.
  • Divide garnishes among four to five serving bowls and pour consommé over.

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