Mushroom Consomme with Truffle Tortellini

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

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

Soup
Pasta

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