Wild mushroom consommé with herb gnocchi, confit tomatoes and pickled mushrooms
Experience a touch of The Terrace restaurant at home with this delicious dish - the perfect dinner party recipe.
Wild mushroom consommé
300g of cep mushrooms
1.9l of chicken stock
20g of foie gras trimmings
50g of shallots, finely chopped
1 tbsp of tomato purée
4 tbsp of Madeira
4 egg whites, whisked to soft peaks
500g of mashed potatoes
75g of grated Parmesan
100g of plain flour
2 egg yolks
1/2 bunch of fresh chervil, chopped
20g of butter
2 plum tomatoes, peeled and quartered
1 garlic clove, very finely sliced
2 sprigs of thyme, picked
extra virgin olive oil
Cornish sea salt
1 pinch of sugar
100g of Hon Shimegi mushrooms
50g of caster sugar
42ml of white wine vinegar
42ml of water
1 bay leaf
1 sprig of thyme
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.
Don't fancy cooking this yourself? Why not come down to The Terrace restaurant and let our fantastic chef Matthew Tomkinson do the work?