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

Ingredients

Salad & Fresh Herbs

  • 300g of cep mushrooms
  • 1/2 bunch of fresh chervil, chopped
  • 2 sprigs of thyme, picked
  • 1 bay leaf
  • 1 sprig of thyme
  • 2 sprigs of chervil

Store Cupboard

  • 1.9l chicken stock
  • 1 tbsp of tomato purée
  • 4 egg whites, whisked to soft peaks
  • salt
  • 100g of plain flour
  • 2 egg yolks
  • 1 pinch of sugar
  • salt
  • Cornish sea salt
  • 50g of caster sugar

Fresh Meat

  • 20g of foie gras trimmings

Fruit & Vegetables

  • 50g of shallots, finely chopped
  • 500g of mashed potatoes
  • 2 plum tomatoes, peeled and quartered
  • 1 garlic clove, very finely sliced
  • 100g of Hon Shimeji mushrooms

Beverages

  • 4 tbsp of Madeira
  • 42ml of water

Cheese

  • 75g of Parmesan, grated

Dairy

  • 20g of butter

Oils & Vinegars

  • extra virgin olive oil
  • 42ml of white wine vinegar