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Wild mushroom consommé with herb gnocchi, confit tomatoes and pickled mushrooms

Wild mushroom consommé with herb gnocchi, confit tomatoes and pickled mushrooms

PT2H

1
To make the consommé, melt the foie gras trimmings in a large pan, then add the shallots and sweat until soft. Add the purée, stock, mushrooms, salt and Madeira. Simmer for 1 hour and then pass through a fine sieve and chill
  • 300g of cep mushrooms
  • 1.9l chicken stock
  • 20g of foie gras trimmings
  • 50g of shallots
  • 1 tbsp of tomato purée
  • 4 tbsp of Madeira
  • salt
2
When cold, beat in the egg whites and bring to a simmer over a medium heat. Once the egg has coagulated and formed a ‘crust’ on the surface, skim off the clear liquid and reserve. Check the seasoning and keep warm
  • 4 egg whites, whisked to soft peaks
  • salt
3
For the confit tomatoes, preheat the oven to 150°C/Gas mark 2. Put the tomatoes on a small baking tray that has been brushed with the olive oil and then seasoned with salt and sugar
  • 2 plum tomatoes
  • extra virgin olive oil
  • salt
  • 1 pinch of sugar
4
Place a slice of garlic and a few thyme leaves on each tomato quarter and drizzle over a little more oil, season with a touch more sugar, salt and coarse salt
  • 1 garlic clove
  • 2 sprigs of thyme
  • extra virgin olive oil
  • Cornish sea salt
  • 1 pinch of sugar
5
Bake for about 20 minutes until the tomatoes are slightly shrunken and soft. Cut each tomato into 2 cross ways
6
For the pickled mushrooms, bring the water and vinegar to the boil. Add the sugar to taste and then drop in everything else. Remove from the heat and chill
  • 100g of Hon Shimeji mushrooms
  • 50g of caster sugar
  • 42ml of white wine vinegar
  • 42ml of water
  • 1 bay leaf
  • 1 sprig of thyme
7
To make the gnocchi, mix all of the ingredients together (except the butter) and roll into 4 long, 1cm thick sausages. Cut into 2cm logs and drop into boiling, salted water. When they rise to the surface, drain and allow to dry on a clean tea towel
  • 500g of mashed potatoes
  • 75g of Parmesan
  • 100g of plain flour
  • 2 egg yolks
  • 1/2 bunch of fresh chervil
  • salt
8
Whilst still warm, sauté in the reserved butter over a medium heat in a non-stick pan
  • 20g of butter
9
To serve, in a warm bowl place the gnocchi, confit tomatoes and pickled mushrooms and garnish with a few extra sprigs of chervil. Pour over the hot consommé and serve
  • 2 sprigs of chervil

Ingredients

Metric

Imperial

  • Wild mushroom consommé

  • Gnocchi

  • Confit tomatoes

  • Pickled mushrooms

  • To plate

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