Mushroom Consommé with Morels under a Puff Pastry Lid

Soups | French cuisine

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushroom consommé with morels, topped with a puff pastry lid.

Ingredients

Champignons - 31.7 oz
Onion - 2 heads
Dried Chinese mushrooms - 0.9 oz
Dry Madeira - 5 fl oz
Puff Pastry - 16.2 oz
Chicken Egg - 1 piece
Whole egg - 1 piece
Salt - to taste
Leek - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Finely chopped mushrooms and diced onion are poured with two liters of water, a teaspoon of salt is added, and the mixture is simmered uncovered for one and a half hours. Strain the broth through a sieve and paper filter. You should end up with one liter of consommé: if there's too much liquid, reduce it by simmering; if there's too little, add water. Season with salt and pepper.

Step 2

Thaw the dough. If there is only one sheet in the package, cut it diagonally into two parts, and roll each part into a square on a floured surface. Transfer the rolled-out dough onto baking sheets and place in the refrigerator for one hour.

Step 3

Soak the morels in 350 ml of boiling water and let them sit for twenty minutes. Then, remove the mushrooms and allow the soaking water to settle. Rinse the morels, place them in a sauté pan, add Madeira, cover with a lid, and cook for about five minutes.

Step 4

Combine the result with the consomme, pouring in the water used to soak the mushrooms—carefully, to avoid any sediment getting into the broth. Add the sliced onion, heat the consomme for three minutes with the lid on, then remove the lid and let the broth cool for about an hour.

Step 5

Cut six circles from the chilled dough, each 3 cm larger in diameter than the deep bowls for consomme that can be placed in the oven. Shake off any excess flour from the dough, brush one side lightly with beaten egg, and return the dough to the refrigerator for another hour.

Step 6

Preheat the oven to 428°F. Pour the cooled broth into ovenproof dishes, lightly whisk the egg yolk, and brush it along the edges of the dishes and around the dough circles. Cover the dishes with the dough and press the edges down. Place the dishes on a baking sheet in the center of the oven and bake for about 15 minutes, then serve immediately.