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.

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.

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.