Mushroom Consomme with Truffle Tortellini


Preparation info

  • Difficulty


  • Serves


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


Mushroom Consomme

  • 1.5 litres Cold mushroom stock
  • 100g Chicken mince without skin or fat
  • 10g Julienne of leek
  • 10g Julienne of celeriac
  • 5g Dried cep mushrooms
  • 6 Button mushrooms, roughly chopped
  • 200ml Fresh Free-range egg white
  • Salt
  • Freshly ground pepper

Truffle Tortellini

  • 60g Mushroom duxelle
  • 5ml Truffle oil
  • 5g Chopped truffle
  • 5g Sliced chives
  • 200g Plain pasta dough
  • Egg wash of 1 Free-range egg yolk and 1 tbls water
  • Salt
  • Freshly ground pepper


  • 18 Small morel mushrooms
  • 18 Slices of truffle
  • 12 Tarragon leaves
  • 12 Chive tips
  • 12 sprigs chervil


To clarify the stock: Place the chicken mince, leek, celeriac, dried cep, button mushrooms and the egg white in a bowl and beat together. Season lightly with salt and freshly ground pepper. Pour the cold mushroom stock into a heavy-based saucepan and beat in the chicken mince mixture so that it is evenly disbursed through the stock. Bring to the boil, stirring frequently to prevent sticking on the bottom or around the sides of the saucepan. Reduce the heat so that the stock just simmers and cease stirring.

After 10 - 15 minutes, the mince, egg whites and vegetables will float to the surface, bringing all the impurities in the stock with them and will form a crust. Continue to simmer for a further 15 minutes. Using a table-spoon make a hole in the centre of the crust. Remove the consommé from the stove and ladle it through a fine chinois lined with muslin cloth or a coffee filter-paper, taking care not to break the crust. Cool in the refrigerator until ready to use.

Make the truffle tortellini: Place the mushroom duxelle into a bowl, add the truffle oil, chopped truffle and sliced chives and mix together. Season to taste with salt and freshly ground pepper.

Cut the pasta dough into 2 pieces. Roll out each piece with a rolling pin on a lightly floured surface until they are each 5mm thick. Set a pasta machine on the thickest setting and feed the first piece of pasta through it twice. Adjust the setting one notch and feed the pasta through it twice again. Continue rolling the pasta until it is on the thinnest setting. Roll the second piece in the same way. When all the pasta has been rolled, using an 8cm plain pastry cutter, cut out 12 circles of pasta. Place the pasta on a plate and cover with cling-film to prevent it from drying out.

Make the tortellini one at a time: Spoon 5g mushroom duxelle into the centre of each circle of pasta. Using a pastry brush, brush the edge of each circle with the egg wash. Fold the pasta over to make a semi-circle and press the edges together from one side to the other, pressing out any air from the pocket.

Take the tortellini in your hand and curl the two tips around your index finger and press together. Once more, press the edges together with your fingers to ensure that they are firmly joined. Repeat with the remaining tortellini. Blanche the tortellini in boiling salted water for 2 minutes, lift out of the water and refresh in iced water. Drain well.

To serve, reheat the consommé in a saucepan over a gentle heat, making sure that the consommé does not boil. Add the tortellini and morel mushrooms and poach in the consommé for 2 minutes. Add the sliced truffle and heat for a further 15 seconds. Adjust the seasoning if necessary. Lift the tortellini, morels and truffle from the consommé and divide between 6 warm soup bowls. Pour the consommé into the bowls and garnish with the tarragon, chives and chervil.


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