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

The comforting flavours and texture of this remarkable mushroom recipe from Matthew Tomkinson features delicious potato gnocchi and confit tomatoes for a rich-tasting starter.

First published in 2015
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Ingredients

Metric

Imperial

Wild mushroom consommé

Gnocchi

Confit tomatoes

Pickled mushrooms

To plate

Method

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
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
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
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
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
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
8
Whilst still warm, sauté in the reserved butter over a medium heat in a non-stick pan
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
First published in 2015
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Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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