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Wild Mushroom Consommé Recipe

1st Nov 2015

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


  • 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
  • salt


  • 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

Confit tomatoes

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

Cornish Sea salt

  • 1 pinch of sugar
  • Pickled mushrooms
  • 100g of Hon Shimegi mushrooms
  • 50g of caster sugar
  • 42ml of white wine vinegar
  • 42ml of water
  • 1 bay leaf
  • 1 sprig of thyme
  • To plate
  • 2 sprigs of chervil


1. 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 1 hour and then pass through a fine sieve and chill
2. 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
3. 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
4. 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
5. Bake for about 20 minutes until the tomatoes are slightly shrunken and soft. Cut each tomato into 2 cross ways
6. 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
7. 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
8. Whilst still warm, sauté in the reserved butter over a medium heat in a non-stick pan
9. 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

Try Head Chef, Matthew's dishes yourself at the Terrace Restaurant or call 01590 612324 to book a table or


'Eat the Seasons' Recipe of the Month | November1

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