Mushroom Consomme with Truffle Tortellini

Name: Mushroom Consomme with Truffle Tortellini
Yield: Serves 6
Ingredients: 6 Button mushrooms, roughly chopped; 5g Dried cep mushrooms; Salt; 12 sprigs chervil; 18 Small morel mushrooms; Egg wash of 1 Free-range egg yolk and 1 tbls water; 200g Plain pasta dough; 5g Sliced chives; 60g Mushroom duxelle; Freshly ground pepper; 5g Chopped truffle; 5ml Truffle oil; 10g Julienne of celeriac; 10g Julienne of leek; 100g Chicken mince without skin or fat; 1.5 litres Cold mushroom stock; 200ml Fresh Free-range egg white; 18 Slices of truffle; 12 Tarragon leaves; 12 Chive tips

Preparation info

Serves
6

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Mushroom Consomme

1.5 litres Cold mushroom stock
100g Chicken mince without skin or fat

Pasta
Soup

Method

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