Mushroom Consommé Recipe by Chef Nelly Robinson

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Mushroom Consommé Recipe by Chef Nelly Robinson

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Ingredients

Adjust Servings:
Mushroom Consommé
250 grams shitake mushrooms finely chopped
200 grams Swiss brown mushrooms finely chopped
200 grams chestnut mushrooms finely chopped
100 grams e-shallots finely diced
100 grams white celery chopped into quarters
75 grams carrot finely chopped
1 clove garlic finely chopped
1.5 litre chicken or veg stock
100 grams chicken mince
100 grams Carrots finely grated
100 grams Swiss brown mushrooms minced
125 grams egg whites
1 sprig thyme finely diced (a generous sprig without the stalk)
Mushroom Dumplings
150 grams button mushrooms finely chopped
3 tablespoons black truffle oil
5 grams tarragon finely chopped
1 e-shallots finely diced
1 clove garlic finely chopped
100 millilitres thickened cream
50 grams toasted almonds
75 grams Swiss brown mushrooms finely chopped
75 grams green shallots finely chopped
4 wonton pastry skins
1 red chili finely chopped
  • Serves 4
  • Medium

Ingredients

  • Mushroom Consommé

  • Mushroom Dumplings

Directions

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Chef Nelly Robinson is showcasing an extraordinary mushroom consomme recipe that will leave your mouth watering.

How to Prepare a Mushroom Consommé  

Step One

  1. Heat 1 tbs oil in a large deep saucepan over medium heat.
  2. Cook the chopped shiitake, Swiss brown, chestnut mushrooms, e-shallot, finely chopped carrots (keep the gated carrots for later on) and celery until golden brown.
  3. Add the stock, whisking to combine.
  4. Bring to the boil, then reduce heat to a medium-low, add the finely chopped garlic and thyme and simmer for 60 – 90 minutes to allow flavors to infuse.

Step Two

  1. In a large bowl mix together the minced chicken, finely grated carrots, minced Swiss brown mushrooms all together and mix it with egg white make sure all ingredients are well mixed store the mixture in fridge.

Step Three

  1. Strain the cooked mushroom stock through a fine sieve into a saucepan and allow to cool.
  2. Once cooled, take your minced chicken mixture from the fridge and using a wooden spoon mix until all ingredients are combined. This is your consommé.
  3. On a low – medium heat, slowly bring the consommé to the boil until the chicken mixture separates and rises to the surface.
  4. Once the consommé has fully split, sieve slowly through a very fine paper filter into large bowl.
  5. Finish with a little salt, a sprig of tarragon and white sugar to taste.

Mushroom Dumplings

Step One

  1. In a fry pan, heat a small knob of butter over a low heat.
  2. Add the garlic and finely chopped button mushrooms and cook for 10 – 20 minutes until soft and golden.
  3. Add the truffle oil and thickened cream and cook for 2 – 3 minutes until reduced.
  4. Remove from heat, blend all ingredients together using a stick blender, cover and allow to cool.
  5. Once the liquid has cooled, add the chopped Swiss brown mushrooms, finely chopped green shallots and almonds and fold though the mushroom mixture.
  6. Add a drizzle of truffle oil to taste and transfer into a piping bag.
  7. Take the Wonton pastry skins and pipe approx. 40g of your mushroom mixture into the middle of the sheet, using your fingers stroke a little warm water around the edges of the pastry and then fold in half, cut with a cutter so you have a half moon and roll into a and press down the edges to create a ridged pattern.

Step Two

  1. Fill a saucepan with water and bring to the boil over a high heat, add 2-3 tbs of olive oil.
  2. Blanch the dumplings for 3 minutes or until tender, then remove from water and set aside.
  3. Divide the dumplings into 4 serving bowls, add the cooked mushrooms, pour over your mushroom consommé, drizzle a little truffle oil and garnish with finely chopped tarragon and red chili.

We hope you enjoy your mushroom consomme dish. If you are looking for a different consomme recipe please check our cattle consomme recipe.

Nelly Robinson

Bringing a warmth and personality to his cuisine, Nelly Robinson’s dining experiences leave clients feeling relaxed and at home while experiencing sophisticated yet approachable food.

Beginning his career in the food industry at the highest echelons, Nelly was apprenticed at Michelin-starred restaurant Northcote Manor (UK) at the young age of 15, where he was trained by chef patron Nigel Haworth and his team including Warrick Dodds (NICO), Mark Birchill (L’Enclume), and Lisa Allen. Developing his passion for food and flavours, Nelly was one of the first to complete an apprenticeship at Northcote before moving to Stanley House (UK) in 2007, stepping into the role of Head Chef at just 22. During his career, Nelly has also worked in Sweden, Hong Kong and within the UK, refining his skills and broadening his repertoire.

Nelly, now 29, recently opened nel. restaurant on Wentworth Avenue, Sydney, where guests are treated to the finest international cuisines, created to be a feast of the senses.

nel. restaurant is located at 75 Wentworth Avenue, Surry Hills NSW 2000.
nel. restaurant can be contacted on (02) 9212 2216. nel. restaurant will be open Tuesday-Saturday 6pm-late and for lunch Thursday-Friday 12pm-3pm.

For images, interviews and further media information, please contact Laura Harris at Wasamedia laura@wasamedia.com | 0424 240 053

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