Porcini Truffle Consommé
This porcini truffle consommé is an elegant soup, perfect for a special occasion meal or a lighter dinner. It's clear, flavorful, and has a deep earthy taste from mushrooms.
Ingredients
- 20 grams dried porcini mushrooms
- 4 cups water, divided
- 1 tablespoon olive oil
- 0.5 medium onion, diced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 0.25 cup dry white wine (optional)
- 4 cups vegetable broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 0.5 teaspoon black peppercorns
- 0.5 teaspoon salt, or to taste
- 2 egg whites (from commercial egg replacer like Bob's Red Mill Egg Replacer or similar, prepared for two eggs)
- 0.5 teaspoon truffle oil
- 20 grams fresh shiitake mushrooms, thinly sliced, for garnish
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- Begin by soaking 20 grams dried porcini mushrooms in 1 cup hot water for 30 minutes. This will rehydrate them and create a flavorful mushroom stock. Do not discard the soaking liquid.
- Strain the rehydrated porcini mushrooms, reserving the soaking liquid. Gently squeeze any excess liquid from the mushrooms. Finely chop the rehydrated porcini mushrooms. Strain the soaking liquid through a fine-mesh sieve lined with cheesecloth to remove any grit and set aside.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add 0.5 medium diced onion, 1 medium diced carrot, and 1 diced celery stalk. Cook, stirring occasionally, for 8-10 minutes until the vegetables soften and start to caramelize slightly.
- Add 2 minced cloves garlic and the finely chopped rehydrated porcini mushrooms to the pot. Cook for another 2-3 minutes until fragrant.
- If using, pour in 0.25 cup dry white wine and let it simmer for 2 minutes to cook off the alcohol, scraping any browned bits from the bottom of the pot.
- Stir in 4 cups vegetable broth, the reserved porcini soaking liquid, 2 sprigs fresh thyme, 1 bay leaf, 0.5 teaspoon black peppercorns, and 0.5 teaspoon salt. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 30 minutes to allow the flavors to meld.
- After simmering, remove and discard the thyme sprigs and bay leaf. Strain the entire broth mixture through a fine-mesh sieve lined with several layers of cheesecloth into a clean pot. Press gently on the solids to extract all liquid, but do not mash them, as this can make the consommé cloudy.
- Prepare the egg replacer according to package instructions to yield enough for 2 egg whites. In a medium bowl, whisk the prepared egg replacer for the equivalent of 2 egg whites until slightly frothy.
- Pour the whisked egg replacer into the strained broth. Heat the broth over medium-low heat, stirring constantly with a wooden spoon or spatula, making sure to scrape the bottom of the pot. Continue stirring until the egg replacer begins to coagulate and rise to the surface, forming a 'raft'.
- Once the 'raft' has formed, stop stirring. Lower the heat to very low and gently simmer the consommé for 15-20 minutes. This allows the raft to clarify the broth without disturbing it.
- Carefully remove the 'raft' with a slotted spoon. Gently ladle the clear consommé through a fine-mesh sieve lined with a fresh piece of cheesecloth into a clean bowl or pot, being careful not to disturb any sediment at the bottom of the pot.
- Stir in 0.5 teaspoon truffle oil into the clear consommé. Taste and adjust salt if necessary.
- Serve the consommé hot. Garnish each serving with a few thin slices of 20 grams fresh shiitake mushrooms and a sprinkle of 2 tablespoons finely chopped fresh chives.