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Categories:Viewed: 63 - Published at: 9 years ago
Ingredients
- 1/2 -ounce dried Porcini mushrooms, broken up into pieces
- 2 peeled garlic cloves, chopped
- 1 quart cold homemade chicken stock (see recipe below), thoroughly degreased
- Salt and freshly ground black pepper
- 1 cup cold water
- 3 egg whites
- Thinly sliced cultivated stemmed mushrooms or Enoki, for garnish
- Radish or other sprouts, for garnish
Method
- Combine Porcini mushrooms, garlic and chicken stock and simmer for 30 minutes.
- Season to taste with salt and pepper.
- Meanwhile beat water with egg whites, and gradually, in a thin steady stream, ladle half of the mushroom broth into the egg whites.
- Pour the mixture back into the saucepan and set over moderate heat.
- As the broth reaches the simmer, stir it continuously with a whisk.
- When the simmer is reached, stop stirring; the egg whites should have mounted to the surface in a frothy "cap".
- Gently move the saucepan to the side (half off heat) so that the edge of the liquid is barely bubbling.
- Make a quarter turn of the saucepan every 5 minutes until all parts of broth have had a chance to clarify.
- Line a wide strainer with a triple layer of washed cotton cheesecloth.
- Set the strainer over a deep saucepot (so that bottom of strainer remains above surface of liquid).
- Carefully ladle stock and egg white cap into cheesecloth, disturbing egg whites as little as possible.
- Towards the end of straining, as cheesecloth gets full, the liquid will pass down more slowly.
- Just lift the cheesecloth gently so liquid can drain through an unused section of it.
- Let cheesecloth and egg whites sit over saucepan undisturbed for 5 minutes.
- When ready to eat, reheat consomme in a clean saucepan; adjust seasoning and ladle it out.
- Garnish with raw mushroom slices and radish sprouts.
