Michael Davis
Mushroom consommé is a clear soup made from a rich mushroom stock. It is often served with dumplings, gnocchi, or roasted tomatoes. The soup is known for its delicate mushroom flavor and crystal-clear appearance. To achieve this clarity, the stock is clarified using egg whites to remove any sediments and fats. The process of making mushroom consommé involves cooking various types of mushrooms with other ingredients such as shallots, garlic, and carrots, and then straining the mixture to create a clear broth. It is a flavorful and elegant dish that can be served as a starter or main course.
| Characteristics | Values |
|---|---|
| Type | Soup |
| Ingredients | Mushrooms, egg whites, chicken, truffle oil, cream, butter, garlic, shallots, carrots, celery, thyme, salt, sugar, wine |
| Recipe | Melt butter in a pan, cook mushrooms, shallots, carrots, celery, garlic, and thyme. Add stock and simmer. Strain the cooked mushroom stock through a fine sieve. Add chicken mixture and bring to a boil. Add salt, tarragon, and sugar. |
| Serving | Serve with dumplings, gnocchi, confit tomatoes, or roasted mushrooms. |
| Taste | Savoury, umami, comforting, rich |
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What You'll Learn
Mushroom consommé recipe
A mushroom consommé is a light and refreshing soup that can be served as an appetiser or a full first course. It can be served with gnocchi, confit tomatoes, dumplings, or mushroom dumplings.
Ingredients:
- Various types of mushrooms, including shiitake, Swiss brown, chestnut, and button mushrooms
- E-shallot
- Carrots
- Celery
- Chicken stock
- Garlic
- Thyme
- Minced chicken
- Egg white
- Butter
- Truffle oil
- Thickened cream
- Salt
- Tarragon
- White sugar
Instructions:
Start by heating 1 tablespoon of oil in a large, deep saucepan over medium heat. Add the chopped shiitake, Swiss brown, chestnut mushrooms, e-shallot, finely chopped carrots, and celery. Cook until golden brown. Next, add the chicken stock and bring to a boil. Reduce the heat to medium-low and add the garlic and thyme. Simmer for 60–90 minutes to infuse the flavours.
In a separate bowl, mix the minced chicken, finely grated carrots, and minced Swiss brown mushrooms with an egg white. Store this mixture in the fridge.
Now, strain the cooked mushroom stock through a fine sieve into a saucepan and allow it to cool. Once cooled, add the chicken mixture from the fridge and mix until combined. Slowly bring the consommé to a boil over low-medium heat until the chicken mixture separates and rises to the surface. Once the consommé has fully split, slowly sieve it through a very fine paper filter into a large bowl.
Finally, season with a little salt, a sprig of tarragon, and white sugar to taste. In a separate frying pan, heat a small knob of butter over low heat. Add the garlic and finely chopped button mushrooms and cook for 10–20 minutes until soft and golden. Add the truffle oil and thickened cream and cook for 2–3 minutes. Remove from the heat, blend all the ingredients together, cover, and allow to cool.
To serve, divide the dumplings into four serving bowls, add the cooked mushrooms, and pour over the mushroom consommé. Drizzle with truffle oil and garnish with finely chopped tarragon and red chilli.
You can also try a recipe for a mushroom consommé with gnocchi and confit tomatoes by Matthew Tomkinson. To make the consommé, melt foie gras trimmings in a large pan and add shallots, sweating them until soft. Next, add the purée, stock, mushrooms, salt, and Madeira, and simmer for 1 hour. Pass the mixture through a fine sieve and chill. Once cold, beat in the egg whites and bring to a simmer. Skim off the clear liquid once a 'crust' forms on the surface. Check the seasoning and keep warm.
To serve, place the gnocchi, confit tomatoes, and pickled mushrooms in a warm bowl, garnish with chervil, and pour over the hot consommé.
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Mushroom consommé with dumplings
Consommé is a flavourful, clear soup. To make a mushroom consommé, you need to cook mushrooms and other vegetables in oil, add stock, and simmer to infuse the flavours. The stock is then strained and combined with other ingredients like egg whites, meat, and spices.
Ingredients
- Oil
- Shiitake mushrooms
- Swiss brown mushrooms
- Chestnut mushrooms
- E-shallot
- Carrots
- Celery
- Garlic
- Thyme
- Chicken
- Egg white
- Butter
- Button mushrooms
- Truffle oil
- Thickened cream
- Salt
- Tarragon
- White sugar
Method
Heat oil in a large saucepan over medium heat. Cook chopped shiitake, Swiss brown, and chestnut mushrooms with e-shallot, carrots, and celery until golden brown. Add the stock, bring to a boil, and then reduce the heat. Add garlic and thyme, and simmer for 60-90 minutes. In a separate bowl, mix chicken, grated carrots, Swiss brown mushrooms, and egg white. Refrigerate this mixture.
Strain the cooked mushroom stock through a fine sieve into a saucepan and allow it to cool. Once cooled, add the chilled chicken mixture and heat slowly until the consommé boils and the chicken mixture rises to the surface. Sieve the consommé through a fine paper filter into a bowl. Add salt, tarragon, and sugar to taste.
In a frying pan, heat butter over low heat. Add garlic and button mushrooms, cooking until soft and golden. Add truffle oil and thickened cream, cooking for a few minutes. Remove from heat, blend the mixture, and allow it to cool.
To serve, divide the dumplings into bowls. Add cooked mushrooms and pour the mushroom consommé on top. Drizzle with truffle oil and garnish with tarragon and red chilli.
Variations
While the above recipe uses chicken and various types of mushrooms, you can also make a vegetarian or vegan version. Simply replace the chicken with more mushrooms or other vegetables. Additionally, you can serve the consommé with gnocchi and confit tomatoes, as suggested by Great British Chefs.
Dumplings
Dumplings are a versatile dish that can be steamed, pan-fried, or boiled. They are often filled with mushrooms, bamboo shoots, and tofu, along with aromatic herbs and seasonings. You can make your own dumpling wrappers or use store-bought ones. To freeze dumplings, spread them on a baking sheet, freeze, and then transfer to an airtight container. They can be a fun, social activity to make with family and friends.
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How to make mushroom consommé
A mushroom consommé is a clear soup with an incredibly rich mushroom flavour. It is often served with dumplings, gnocchi, or roasted tomatoes.
To make a mushroom consommé, you will need a rich mushroom stock, which can be made by frying a variety of mushrooms (such as shiitake, Swiss brown, and chestnut mushrooms) with e-shallots, carrots, celery, and garlic. Add some stock and herbs (such as thyme) and simmer for 60-90 minutes to create a flavoursome broth.
Once you have your mushroom stock, you can clarify it using egg whites to create a clear consommé. Beat an egg white until frothy, and gradually add your mushroom stock. Pour this mixture into a saucepan and cook over moderate heat. When the egg whites have formed a "cap" on the surface, carefully skim it off. You can then strain the consommé through a fine sieve or cheesecloth to remove any solids.
To serve, bring the consommé back to a boil and add some chopped mushrooms and a splash of Madeira wine. Serve in shallow bowls and garnish with herbs such as tarragon, chives, or chervil.
Mushroom consommé can also be served with dumplings. To make mushroom dumplings, mix minced chicken, grated carrots, and minced mushrooms with an egg white. Form the mixture into dumplings and cook them in a pan with butter, garlic, and mushrooms. Serve the dumplings in bowls with the consommé poured over the top, and garnish with truffle oil, tarragon, and red chilli.
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Mushroom consommé health benefits
Mushroom consommé is a flavourful broth made by slowly simmering mushrooms, vegetables, and herbs, then carefully clarifying and straining the liquid to create a clear, intense, and flavourful stock. This process results in a concentrated and nutritious liquid, packed with a variety of health benefits.
One of the key benefits of mushroom consommé is its ability to boost the immune system. Mushrooms are a rich source of beta-glucans, a type of dietary fibre with potent immune-enhancing properties. Beta-glucans can stimulate the activity of immune cells, such as macrophages and natural killer cells, which help to identify and eliminate foreign invaders and abnormal cells in the body. Regular consumption of mushroom consommé may therefore help to strengthen the body's defences and reduce the risk of infections and diseases.
Mushroom consommé is also a good source of antioxidants, which can help to protect the body against damage caused by free radicals. Free radicals are unstable molecules that can accumulate in the body and contribute to chronic inflammation and a range of diseases, including cancer and heart disease. The antioxidants in mushrooms, including ergothioneine and glutathione, can neutralise free radicals, reduce oxidative stress, and help maintain optimal health.
In addition, mushroom consommé provides a range of essential vitamins and minerals, including vitamin D, B vitamins, potassium, and selenium. Vitamin D is important for bone health and immune function, while B vitamins play a role in energy metabolism and nervous system health. Potassium is essential for maintaining healthy blood pressure and heart function, while selenium is a powerful antioxidant that also supports the immune system and thyroid function.
The process of making mushroom consommé also ensures that it is a rich source of umami flavour. Umami is one of the five basic tastes and is characterised by a savoury, meaty flavour. This unique taste is due to the presence of glutamic acid, a naturally occurring amino acid in mushrooms and other foods. Umami has been linked to a range of health benefits, including improved appetite and increased satiety, which can aid in weight management and overall nutritional intake.
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Mushroom consommé vs other soups
Mushroom consommé is a type of clear soup made from mushrooms, and like other consommé, it is a flavourful and nutritious dish. It has a distinct, intense flavour and is often used as a base for other dishes or sauces. The process of making mushroom consommé involves slowly simmering mushrooms, often with other ingredients such as vegetables, herbs, and spices, to extract their flavour and nutrients. This results in a broth that is then carefully clarified to create a clear, sparkling soup. The clarification process is key to achieving the characteristic clarity and purity of a consommé, and it is this time-consuming step that sets it apart from other soups. The consommé is then often strained again through a fine cloth to ensure a bright, clear finish.
Compared to other soups, mushroom consommé stands out for its intensity of flavour and its visual appeal. It is a delicate and refined dish, with a subtle, natural taste that is enhanced by the other ingredients used in its preparation. While other soups may be thickened with creams, flour, or starch, a properly made consommé will always be clear, with a pure, clean flavour. This clarity is a defining feature, and it is this that makes it a popular choice for gourmet chefs, as it showcases the natural flavours of the ingredients without any cloudiness or heaviness.
The preparation method also sets it apart, as it requires time, patience, and skill to create a true consommé. Other soups may be quicker and easier to prepare, often involving simply combining and heating ingredients, but consommé demands a more intricate and careful approach. This is especially true when compared to other mushroom soups, which may be creamy, blended, or chunkier in texture, and often involve fewer preparation steps. For example, a cream of mushroom soup will have a very different flavour profile and mouthfeel due to the addition of dairy and thickening agents.
In terms of flavour, mushroom consommé has a more subtle, earthy taste compared to other soups, which can often be bolder and more assertive. For instance, a tomato soup will have a bright, acidic flavour, whereas a consommé made from wild mushrooms will have a deeper, more nuanced flavour profile. The use of different mushroom varieties can also greatly influence the taste, with some providing a more intense, meaty flavour, while others add a subtle sweetness. This versatility allows for a wide range of flavour profiles to be created, all while maintaining the characteristic clarity and purity of a well-made consommé.
The visual appeal of a clear soup is also important, especially in fine dining, where presentation is key. The bright, clear appearance of a consommé makes it an elegant and sophisticated choice. It is a dish that showcases the chef's skill and attention to detail, and its simplicity can be a powerful tool in highlighting the quality of the ingredients used. In contrast, other soups may rely on additional ingredients or garnishes to create visual interest, whereas a consommé can stand alone as a stunning and appetizing dish.
In summary, mushroom consommé is a unique and refined soup that showcases the natural flavours of mushrooms and the skill of the chef preparing it. Its clarity, subtle flavour, and elegant presentation set it apart from other soups, making it a gourmet choice for those who appreciate delicate, carefully crafted dishes. While other soups may be quicker and easier to prepare, the time and effort invested in creating a true consommé pay off in terms of flavour, visual appeal, and the dining experience it offers.
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Frequently asked questions
Mushroom consommé is a clear soup made from a rich mushroom stock. It is often served with dumplings, gnocchi, or roasted tomatoes.
To make mushroom consommé, you need to start with a mushroom stock, which you clarify using egg whites to remove any sediments and fats. You can then add various types of mushrooms, such as shiitake, Swiss brown, and chestnut mushrooms, as well as other ingredients like shallots, garlic, and thyme.
Mushroom consommé can be served in a variety of ways. Some popular options include serving it with mushroom dumplings, gnocchi, or roasted tomatoes. You can also garnish it with grated raw mushroom slices, chives, or a drizzle of truffle oil.
