Pesach in New Hampshire Pesach in Cancun with Matisyahu Talia's Steakhouse NOAH'S ARK TRAVEL MEALS ONLINE ORDERING
Great Kosher Restaurants
HOME RESTAURANTS A-Z RECIPES BLOG ARTICLES MESSAGE BOARD NEWS CONTACT GKRM DEALS
Email To Friend
Friend/co-worker's email address
Your name
Your email address
Comments 
Close this box Submit
Join Email List
Your email address
Submit Close this box
Mushroom Consomme
by Chef Mike Gershkovich
RECIPE

Yield: 2 Qt.

Creminis        2 lb.

Porcini, Dry    6 ea.

Water        2.5 qt.

Onion, Spanish,1 med.  (rough chop)

Celery    1 stalk (rough chop)

Parsnip    1 ea. (rough chop)

Garlic½ head (bottom sliced off)

Thyme        2 sprig

Savory        1 sprig

Parsley, stems    10 ea.

Enoki        ½ pkg.

Quality olive oil    1oz.

Salt & Pepper    to taste


Equipment Needed:

1 cutting board; 1 chef’s knife;

1 food processor with blade

attachment; 1 large sheet pan;

1 chinois seive; 1 heat-resistant spatula or a plastic pastry scraper; 2-12 qt. stockpots;

1-8oz. ladel



Method of Preparation:

Preheat oven to 400˚F



1. Wash and dry cremini mushrooms thoroughly.

2. Pulse small batches of cremini mushrooms in food processor until coarse. The pulsed mushrooms should be light in color and still fluffy, not mush.

3. Transfer ground mushrooms to sheet pan, filling the edges of the pan first and then leaving the center more sparsely covered.

4.  Roast ground mushrooms for 20 minutes or until a toasted mushroom smell fills the air.

5. Cool mushrooms on sheet pan.

6. Using a plastic spatula or pastry scraper, scrape mushrooms into stockpot. Use a little water to “deglaze” the sheet pan.

7. Add onions, celery, parsnip, garlic, thyme, savory, and parsley stems.

8. Add water and simmer for two hours or until mushroom sink.

9. In small batches, strain liquid through fine meshed sieve. 

Use spatula to squeeze out extra liquid from mushroom mass. 

10. Hold liquid at 141˚F or higher until service, or cool immediately and store in a tight fitting container in the freezer for up 1 month. 



For Service:

1. Place 3-5 pcs. enoki mushrooms in bowl.

2. Ladel soup over top.

3. Drizzle 3-5 drops olive oil into each bowl.

4. Serve immediately.

ADD A COMMENT
COMMENTS (0)
No comments.
MOST RECENT RECIPES
Tequilla Salmon Timbale
By: Chef Simon Azoulay
Restaurant: Prime Bistro

Bourbon BBQ Ribs
By: Daniel Rivera
Restaurant: T Fusion Steakhouse

Mini Lamb & Beef Sliders with Shredded Beef Tinga
By: Chef Nir Weinblut
Restaurant: La Gondola Ristorante

Striped Bass Veracruz
By: Chef Avram Wiseman
Restaurant: CENTER 1 Mall

Yemenite Soup: A Meal in Itself
By: Eighteen Restaurant
Restaurant:

Braised Short Ribs with Truffle Grits and Sugar Snap Peas in Port Wine Reduction
By: Mr. Broadway
Restaurant: Mr. Broadway

Flan
By: Chef Huego
Restaurant: El Gaucho Glatt

Salmon Dinamita
By: Fresko
Restaurant: Fresko

Jalapeno Bay
By: Jackie Hong Chen
Restaurant: Sushi Tokyo (Kings Highway)

Salmon Confit with Gazpacho Relish and Dill Oil
By: Jeff Nathan
Restaurant: Abigael's

Pan Roasted Chicken with Thyme Apricot Sauce
By: Chef Eric Acklowitz
Restaurant: Brooklyn Steak Co

Lamb Belly
By: Seth Warshaw
Restaurant: Etc. Steakhouse

Porterhouse Steak with Mole Poblano
By: Chef Daniel
Restaurant: Wolf & Lamb Steakhouse NYC

Salmon Burger
By: Abie Maltz
Restaurant: NU Cafe 47

Thai Beef Salad
By: Talia's Steakhouse (New York, NY)
Restaurant: Talia's Steakhouse