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Mushroom Consomme
by Chef Mike Gershkovich

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.


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