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  • Mushroom Consommé with Mushroom Dumplings

Mushroom Consommé with Mushroom Dumplings

Posted on Jan 16th, 2023
by Nelly Robinson
Categories:
  • First Course
  • Soups
  • Vegetarian Recipes
Mushroom Consommé Recipe by Chef Nelly Robinson

Chef Nelly Robinson is showcasing an extraordinary mushroom consommé with mushroom dumplings recipe that will leave your mouth watering. The recipe calls for various types of mushrooms that are combined into an incredibly flavorful dish.

Enjoy!

Mushroom Consommé Recipe by Chef Nelly Robinson

Mushroom Consommé Recipe by Chef Nelly Robinson

Chef Nelly Robinson is showcasing an extraordinary mushroom consomme recipe that will leave your mouth watering.
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Prep Time 20 mins
Cook Time 2 hrs 40 mins
Total Time 3 hrs
Course Appetizer
Cuisine Asian
Servings 4 servings

Ingredients
  

MUSHROOM CONSOMMÉ

  • 250 grams shitake mushrooms finely chopped
  • 200 grams Swiss brown mushrooms finely chopped
  • 200 grams chestnut mushrooms finely chopped
  • 100 grams e-shallots finely diced
  • 100 grams white celery chopped into quarters
  • 75 grams carrot finely chopped
  • 1 clove garlic finely chopped
  • 1.5 liter chicken stock or veg stock
  • 100 grams chicken mince
  • 100 grams carrots finely grated
  • 100 grams Swiss brown mushrooms minced
  • 125 grams egg whites
  • 1 sprig thyme finely diced (a generous sprig without the stalk)

MUSHROOM DUMPLINGS

  • 150 grams button mushrooms finely chopped
  • 3 tablespoons black truffle oil
  • 5 grams tarragon finely chopped
  • 1 e-shallots finely diced
  • 1 clove garlic finely chopped
  • 100 milliliters thickened cream
  • 50 grams almonds toasted
  • 75 grams Swiss brown mushrooms finely chopped
  • 75 grams green shallots finely chopped
  • 4 wonton pastry skins
  • 1 red chili finely chopped

Instructions
 

Mushroom Consommé

  • Heat 1 tbs oil in a large deep saucepan over medium heat.
  • Cook the chopped shiitake, Swiss brown, chestnut mushrooms, e-shallot, finely chopped carrots (keep the gated carrots for later on) and celery until golden brown.
  • Add the stock, whisking to combine.
  • Bring to the boil, then reduce heat to a medium-low, add the finely chopped garlic and thyme and simmer for 60 – 90 minutes to allow flavors to infuse.
  • In a large bowl mix together the minced chicken, finely grated carrots, minced Swiss brown mushrooms all together and mix it with egg white make sure all ingredients are well mixed store the mixture in fridge.
  • Strain the cooked mushroom stock through a fine sieve into a saucepan and allow to cool.
  • Once cooled, take your minced chicken mixture from the fridge and using a wooden spoon mix until all ingredients are combined. This is your consommé.
  • On a low – medium heat, slowly bring the consommé to the boil until the chicken mixture separates and rises to the surface.
  • Once the consommé has fully split, sieve slowly through a very fine paper filter into large bowl.
  • Finish with a little salt, a sprig of tarragon and white sugar to taste.

Mushroom Dumplings

  • In a fry pan, heat a small knob of butter over a low heat.
  • Add the garlic and finely chopped button mushrooms and cook for 10 – 20 minutes until soft and golden.
  • Add the truffle oil and thickened cream and cook for 2 – 3 minutes until reduced.
  • Remove from heat, blend all ingredients together using a stick blender, cover and allow to cool.
  • Once the liquid has cooled, add the chopped Swiss brown mushrooms, finely chopped green shallots and almonds and fold though the mushroom mixture.
  • Add a drizzle of truffle oil to taste and transfer into a piping bag.
  • Take the Wonton pastry skins and pipe approx. 40g of your mushroom mixture into the middle of the sheet, using your fingers stroke a little warm water around the edges of the pastry and then fold in half, cut with a cutter so you have a half moon and roll into a and press down the edges to create a ridged pattern.
  • Fill a saucepan with water and bring to the boil over a high heat, add 2-3 tbs of olive oil.
  • Blanch the dumplings for 3 minutes or until tender, then remove from water and set aside.
  • Divide the dumplings into 4 serving bowls, add the cooked mushrooms, pour over your mushroom consommé, drizzle a little truffle oil and garnish with finely chopped tarragon and red chili.

Notes

Mushroom Consommé Recipe by Chef Nelly Robinson
Tried this recipe?Let us know how it was!

Nelly Robinson

Bringing a warmth and personality to his cuisine, Nelly Robinson’s dining experiences leave clients feeling relaxed and at home while experiencing sophisticated yet approachable food. Beginning his career in the food industry at the highest echelons, Nelly was apprenticed at Michelin-starred restaurant Northcote Manor (UK) at the young age of 15, where he was trained by chef patron Nigel Haworth and his team including Warrick Dodds (NICO), Mark Birchill (L’Enclume), and Lisa Allen. Developing his passion for food and flavours, Nelly was one of the first to complete an apprenticeship at Northcote before moving to Stanley House (UK) in 2007, stepping into the role of Head Chef at just 22. During his career, Nelly has also worked in Sweden, Hong Kong and within the UK, refining his skills and broadening his repertoire. Nelly, now 29, recently opened nel. restaurant on Wentworth Avenue, Sydney, where guests are treated to the finest international cuisines, created to be a feast of the senses. nel. restaurant is located at 75 Wentworth Avenue, Surry Hills NSW 2000. nel. restaurant can be contacted on (02) 9212 2216. nel. restaurant will be open Tuesday-Saturday 6pm-late and for lunch Thursday-Friday 12pm-3pm. For images, interviews and further media information, please contact Laura Harris at Wasamedia [email protected] | 0424 240 053

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