Mushroom Consommé with Morels and Pastry "Hats"


  • 2 pounds fresh white mushrooms, chopped fine (preferably in a food processor)
  • 2 onions, chopped
  • 2 quarts cold water
  • 1 teaspoon salt
  • 1 ½ cups boiling water
  • ¾ ounce dried morels* (about 1 cup)
  • ¾ cup Sercial Madeira
  • + 4 more ingredients
    • 2 tablespoons 1-inch pieces fresh chives
    • a 17 ¼-ounce package frozen puff pastry sheets (2 pastry sheets), thawed
    • an egg wash made by beating 1 large egg with 1 teaspoon water
    • *available at specialty foods shops and by mail order

1. Make mushroom consommé: In a 6-quart stockpot or kettle combine consommé ingredients and simmer, uncovered, 2 hours. Pour consommé through a large fine sieve lined with a rinsed and squeezed paper towel into a large saucepan, pressing gently on solids, to yield about 5 cups consommé (if yield...

View full recipe at SpringPad


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