Mushroom consommé with slow-roasted baby onions and truffle toasts

Mushroom consommé with slow-roasted baby onions and truffle toasts

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

The darker the mushrooms, the better they are for the consommé. If you can’t get dark mushrooms, just wrap the mushrooms with plastic wrap and leave in the pantry for a few days. There may be some consommé left over but it freezes well and we’re willing to bet you will want to eat this one again.

Ingredients

Quantity Ingredient
1 large baguette, cut into 8 slices
150g Truffle butter
8 provolone
fresh shimeji mushrooms, to garnish
parsley shoots, to garnish (optional)
grated black truffle, to garnish (optional)

Mushroom consommé

Quantity Ingredient
1kg field mushrooms, thinly sliced
100g dried porcini, soaked in hot water then drained
1 thyme
1 bay leaf
1 lemon zest, finely grated
200ml port or madeira
1 litre Chicken stock
or Vegetable stock
soy sauce or salt and freshly ground black pepper, to taste

Slow-roasted onions

Quantity Ingredient
12 baby onions, peeled
12 thyme
100g unsalted butter
90g fresh shimeji mushrooms
80ml balsamic vinegar

Method

  1. To make the Mushroom Consommé, combine all of the ingredients, except for the soy sauce, in a large saucepan. Set over high heat and bring to the boil, then reduce the heat to low and simmer for 1 hour. Remove from the heat and strain into a clean saucepan – use a ladle to press on the solids to squeeze out all the juice. (This is very important because most of the colour comes from the mushrooms.) Taste and season with a dash of soy sauce, or with salt and pepper. A little bit of soy sauce is great for seasoning stocks; it adds a mild meaty flavour to this broth. Keep the stock hot until ready to use.
  2. Preheat the oven to 160°C.
  3. To make the slow-roasted onions, place the onions in a roasting tin and season with salt and pepper. Place a sprig of thyme on each onion with a small knob of butter. Roast for 30–40 minutes, or until the onions are tender and caramelised. Add the shimeji mushrooms and cook for a further 5 minutes. Remove from the oven, add the vinegar and toss to coat. Cut the onions in half and set aside.
  4. Preheat a grill (broiler) to medium and toast the baguette on both sides. Spread the truffle butter on each slice and top with some provolone. Return to the grill and cook until the cheese has melted.
  5. To serve, divide the onion between serving bowls and flood the plate with the consommé. Garnish with shimeji mushrooms, parsley shoots and grated truffle, if desired. Serve with the truffle toast on the side.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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