Mushroom Consomme with Morels and Pastry "Hats"

Total Time:
4 hr 45 min
Prep:
2 hr
Cook:
2 hr 45 min

Yield:
6 servings
Level:
Easy

Ingredients
  • For mushroom consomme:
  • 2 pounds fresh white mushrooms, chopped finely (preferably in a food processor)
  • 2 onions, chopped
  • 2 quarts cold water
  • 1 teaspoon salt
  • Freshly ground pepper
  • For morels:
  • 1 1/2 cups boiling water
  • 3/4 ounce dried morels* (about 1 cup)
  • 3/4 cup Madeira
  • 2 tablespoons fresh chives, cut into 1-inch pieces
  • For pastry "hats":
  • 1 (17 1/4-ounce) package frozen puff pastry sheets (2 pastry sheets), thawed
  • Egg wash, made by beating 1 large egg with 1 teaspoon water
  • *available at specialty foods shops and by mail order
Directions
  • Make mushroom consomme: In a 6-quart stockpot or kettle, combine consomme ingredients and simmer, uncovered, 2 hours. Pour consomme through a large fine sieve lined with a rinsed and squeezed paper towel into a large saucepan, pressing gently on solids, to yield about 5 cups consomme (if yield is not enough, add water to make 5 cups; if too much, boil consomme until reduced to 5 cups.) Season consomme with salt and pepper.

  • Prepare morels while consomme is simmering: In a small bowl pour boiling water over morels and let stand 20 minutes, or until morels are soft. Remove morels, reserving soaking liquid, and in a small saucepan simmer morels in Madeira, covered, 5 minutes. Add morel mixture to consomme. Let reserved soaking liquid settle and slowly pour it into consomme, being careful to leave last tablespoon (containing sediment) in bowl. Simmer consomme, covered, 3 minutes and cool to room temperature. Consomme can be made 2 days ahead and chilled, covered. Bring consomme to room temperature before proceeding.

  • Have ready 6 (12-ounce) "truffle soup bowls" or 9 to 10-ounce ovenproof ramekins, each measuring 3 1/2 to 4-inches across top. Divide consomme, including morels, and chives among bowls or ramekins.

  • Prepare pastry "hats": On a lightly floured surface roll out 1 sheet puff pastry into a 12-inch square. With a round cutter at least 3/4 inch larger than diameter of bowls cut out 4 rounds. Roll out second puff pastry sheet and cut out 2 more rounds in same manner. Brush any excess flour from both sides of rounds.

  • Working with 1 pastry round at a time, brush a 1/2-inch-wide border of egg wash around pastry edges and invert pastry rounds over bowl or ramekins, carefully stretching 1/2-inch down side and pressing to seal.

  • When all bowls or ramekins are covered with pastry, brush tops with remaining egg wash. Pastry covered consomme may be prepared up to this point 4 hours ahead and chilled. Preheat oven to 400 degrees F. Arrange bowl or ramekins on a large baking sheet and bake consomme in middle of oven until pastry "hats" are puffed and golden, 12 to 18 minutes.


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