Mushroom Consomme with Morels and Pastry "Hats"

Mushroom Consomme with Morels and Pastry "Hats"
Photo by Romulo Yanes


  • 6 deep (16- to 18-oz) ovenproof bowls (4 to 4 ½ inches across the top) such as "lion's head" bowls
  • ¾ ounce dried morels
  • 2 tablespoons 1-inch pieces fresh chives
  • 2 quarts water
  • 2 medium onions
  • 2 pounds white mushrooms
  • 1 whole large egg
  • + 5 more ingredients
    • 1 ½ cups boiling water
    • a round template 1 ½ inches larger than diameter of tops of bowls
    • 1 pound frozen all-butter puff pastry
    • 1 large egg yolk
    • ¾ cup Sercial Madeira

Simmer white mushrooms, onions, water, and 1 tsp salt in a 6-qt stockpot, uncovered, 1 1/2 hours. Strain mushroom mixture through a large sieve lined with a damp paper towel into a large saucepan, pressing gently on solids to extract as much liquid as possible. Mushroom mixture should yield about...

View full recipe at Epicurious


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