Foie Gras and Truffle Studded Egg Yolk with Mushroom Chutney – Fried Egg White, Duck Ham, Brioche and Mushroom Consommé

Mushroom Consommé

• 5 large french shallots, sliced
• ½ garlic head
• 1 bay leaf
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First make the mushroom consommé. Bring a large saucepan to the heat and caramelize the French shallots, garlic, herbs and peppercorns. Add the mushrooms and tomato paste and cook out for a few minutes. Deglaze with the Madeira, reduce right down, add the port and reduce again. Add the rock salt and white chicken stock and gently cook for 30 minutes. Remove from the heat and pa