Egg-white-clarified mushroom consommé
A fresh and dried mushroom infusion made clear by egg-white clarification.
Active time35 min
Cooking1 h 30 min
Total2 hResting : 15 min
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Ingredients
- 200 g fresh button mushrooms
- 1 shallot
- 1 garlic clove
- 2 egg
- 14 g dried porcini mushrooms
- 600 ml water
- 1 pinch of ground white pepper — optional
- 15 ml traditional wheat-containing soy sauce
- 14 g dried shiitake mushrooms
Preparation
Peel shallot and garlic, then crush the clove. Clean and slice the fresh mushrooms. Briefly rinse dried mushrooms to remove dust. Combine mushrooms, shallot, garlic and water in a pan. Bring to a gentle simmer for 35 min, add soy sauce and simmer for 10 min more. Strain into a clean container and cool for about 15 min until cold, using an ice-water bath if needed.
Use for the recipe: half a shallot (prepare 1 shallot).
200 g fresh button mushroomshalf a shallot1 garlic clove14 g dried porcini mushrooms600 ml water15 ml traditional wheat-containing soy sauce14 g dried shiitake mushrooms- knife
- chopping board
- saucepan
- sieve
- mixing bowl
Crack the eggs and separate the whites from the yolks. Lightly whisk the whites to loosen. Mix into the cold broth. Heat slowly, stirring gently at first. Once a coagulated raft forms, stop stirring. Open a small hole in the raft and maintain a very gentle simmer for about 20 min without a rolling boil.
2 egg- mixing bowl
- whisk
- saucepan
- spoon
Set a strainer lined with clean damp cheesecloth over a pan. Gently ladle clear broth through the raft opening and strain without pressing the solids. Reheat gently, add pepper if desired and divide among small starter cups.
1 pinch of ground white pepper — optional- clean food-safe cheesecloth and fine strainer
- ladle
- saucepan
- small cups
Allergens
- Eggs
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration