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Eat The Seasons - October Recipe of the Month

 25th Sep 2012

Eat the Seasons OctoberDeliciously Autumnal flavours and the perfect dish to warm you up this October. A light but warming mushroom consommé paired with a tomato confit giving it a lovely burst of freshness. The herb gnocchi is ideal for this time of year, a comforting and tasty alternative that is often forgotten.




Wild mushroom consommé with herb gnocchi, confit tomatoes and pickled mushrooms 

Wild mushroom consommé

• 50g of shallots, finely chopped
• 1.9l of chicken stock
• 4 egg whites, whisked to soft peaks
• salt
• 4 tbsp of Madeira
• 1 tbsp of tomato purée
• 300g of cep mushrooms
• 20g of foie gras trimmings


• 100g of plain flour
• 20g of butter
• 2 egg yolks
• 75g of grated Parmesan
• 500g of mashed potatoes
• 1/2 bunch of fresh chervil, chopped

Confit tomatoes

• 1 pinch of sugar
• Cornish sea salt
• extra virgin olive oil
• salt
• pepper
• 1 garlic clove, very finely sliced
• 2 plum tomatoes, peeled and quartered
• 2 sprigs of thyme, picked

Pickled mushrooms

• 1 bay leaf
• 50g of caster sugar
• 42ml of white wine vinegar
• 42ml of water
• 1 sprig of thyme
• 100g of Hon Shimegi mushrooms

To plate

• 2 sprigs of chervil

To make the consommé, melt the foie gras trimmings in a large pan, then add the shallots and sweat until soft. Add the purée, stock, mushrooms, salt and Madeira. Simmer for I hour and then pass through a fine sieve and chill
When cold, beat in the egg whites and bring to a simmer over a medium heat. Once the egg has coagulated and formed a ‘crust’ on the surface, skim off the clear liquid and reserve. Check the seasoning and keep warm
For the confit tomatoes, preheat the oven to 150°C/Gas mark 2. Put the tomatoes on a small baking tray that has been brushed with the olive oil and then seasoned with salt and sugar
Place a slice of garlic and a few thyme leaves on each tomato quarter and drizzle over a little more oil, season with a touch more sugar, salt and coarse salt
Bake for about 20 minutes until the tomatoes are slightly shrunken and soft. Cut each tomato into 2 cross ways
For the pickled mushrooms, bring the water and vinegar to the boil. Add the sugar to taste and then drop in everything else. Remove from the heat and chill
To make the gnocchi, mix all of the ingredients together (except the butter) and roll into 4 long, 1cm thick sausages. Cut into 2cm logs and drop into boiling, salted water. When they rise to the surface, drain and allow to dry on a clean tea towel
Whilst still warm, sauté in the reserved butter over a medium heat in a non-stick pan
To serve, in a warm bowl place the gnocchi, confit tomatoes and pickled mushrooms and garnish with a few extra sprigs of chervil. Pour over the hot consommé and serve

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The Montagu Arms Hotel, Beaulieu, New Forest, Hampshire. SO42 7ZL
Tel: 01590 612324, Fax: 01590 612188
Central Reservations: 01590 624467
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