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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

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

PT2H

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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

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Ingredients

Metric

Imperial

Wild mushroom consommé

Gnocchi

Confit tomatoes

Pickled mushrooms

To plate

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

 
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