Wild mushroom consommé with herb gnocchi, confit tomatoes and pickled mushrooms
Item 1 of 1
- 4
- 2 hours
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
- 300g of cep mushrooms
- 1.9l chicken stock
- 20g of foie gras trimmings
- 50g of shallots, finely chopped
- 1 tbsp of tomato purée
- 4 tbsp of Madeira
- 4 egg whites, whisked to soft peaks
- salt
Gnocchi
- 500g of mashed potatoes
- 75g of Parmesan, grated
- 100g of plain flour
- 2 egg yolks
- 1/2 bunch of fresh chervil, chopped
- 20g of butter
Confit tomatoes
- 2 plum tomatoes, peeled and quartered
- 1 garlic clove, very finely sliced
- 2 sprigs of thyme, picked
- 1 pinch of sugar
- extra virgin olive oil
- salt
- Cornish sea salt
Pickled mushrooms
- 100g of Hon Shimeji mushrooms
- 50g of caster sugar
- 42ml of white wine vinegar
- 42ml of water
- 1 bay leaf
- 1 sprig of thyme
To plate
- 2 sprigs of chervil
SAVE RECIPE
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
- 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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