Dried Porcini Consommé Recipes

DRIED PORCINI CONSOMMé

Dried Porcini Consommé image

A refreshing and light soup that can be an appetizer or full first course. I could drink this refreshing consommé for lunch every day. It makes a very light and satisfying appetizer soup or first course.

Provided by Martha Rose Shulman

Categories dinner, lunch, soups and stews, appetizer, main course

Time 1h30m

Yield Makes enough for 10 to 12 shots or 4 to 6 bowls.

Number Of Ingredients 9

Ingredients

1 ounce dried porcini mushrooms (about 1 cup, approximately)
2 cups boiling water
1/4 pound fresh white mushrooms, cleaned
1 quart chicken or vegetable stock
2 large garlic cloves, sliced thin
1 tablespoon soy sauce
Salt and freshly ground pepper
A few drops fresh lemon juice
1 tablespoon chopped fresh chives

Steps:

Place the dried porcinis in a bowl or a pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Meanwhile, wipe the fresh mushrooms, trim away the bottoms if they are sandy, break off the stems and set them aside. Set aside half of the caps in a separate bowl and slice the rest.
Line a strainer with cheesecloth and set it over a bowl. Drain the porcinis through the cheesecloth-lined strainer. Squeeze over the strainer to extract as much flavorful liquid as possible and set aside the broth. Rinse the reconstituted mushrooms in several changes of water. Measure the mushroom soaking water and add enough water to make 4 cups.
In a soup pot or a large saucepan, combine the mushroom soaking liquid, the chicken or vegetable stock, the soaked porcinis, fresh mushroom stems and sliced caps, garlic, and salt to taste, and bring to a simmer. Cover and simmer over very low heat for 30 minutes. Strain the soup and return to the saucepan. Add salt and freshly ground pepper to taste, and the soy sauce.
Slice the fresh mushroom caps you set aside paper-thin and toss with a couple of drops of lemon juice. Ladle the soup into bowls or espresso cups, garnish with a couple of slices of mushroom and a sprinkling of chives, and serve.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 339 milligrams, Sugar 2 grams

ANDREAS VIESTAD'S PORCINI CONSOMME

Andreas Viestad's Porcini Consomme image

An Andreas Viestad recipe, one of my favorite chefs! This one is from his television cooking show, and has a deliciously different flavor. If you can't find fresh porcini mushrooms, the recipe does allow for a pound of white (button) mushrooms plus 2 ounces of dried porcinis. And don't skip the delicious garnish!

Provided by EdsGirlAngie

Categories Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 cups vegetable broth
1 lb porcini mushroom, cleaned, trimmed and cut into 1/2-inch thick slices (or 1 lb white button mushrooms plus 2 oz. dried funghi porcini)
5 black peppercorns
2 -3 bay leaves
1/2 cinnamon stick
sea salt
1/4 cup whipping cream, whipped to soft peaks
1/2 teaspoon ground cinnamon

Steps:

In a medium pot, bring vegetable broth to a boil. Add mushrooms (all fresh or a combo of dried and fresh), peppercorns, bay leaves and the cinnamon stick. Reduce heat and simmer for 20 minutes, skimming off any foam that forms on the surface.
Line a colander or sieve with cheesecloth (I use a coffee filter sometimes) and strain the consomme into another pot, pressing gently on the mushrooms with a spoon to extract as much of the liquid as possible. Discard mushrooms and spices.
Reheat the consomme and season to taste with salt. Pour into bowls and garnish with a couple of tablespoons of cream per portion, sprinkle with cinnamon and serve.

Nutrition Facts : Calories 77.1, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.4, Sodium 11.4, Carbohydrate 4.4, Fiber 1.3, Sugar 1.9, Protein 3.8

DRIED PORCINI CONSOMMÉ - NYT

DRIED PORCINI CONSOMMÉ - NYT image

Categories Soup/Stew Mushroom

Yield 6 bowls

Number Of Ingredients 9

Ingredients

1 ounce dried porcini mushrooms (about 1 cup, approximately)
2 cups boiling water
1/4 pound fresh white mushrooms, cleaned
1 quart chicken or vegetable stock
2 large garlic cloves, sliced thin
1 tablespoon soy sauce
Salt and freshly ground pepper
A few drops fresh lemon juice
1 tablespoon chopped fresh chives

Steps:

1. Place the dried porcinis in a bowl or a pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Meanwhile, wipe the fresh mushrooms, trim away the bottoms if they are sandy, break off the stems and set them aside. Set aside half of the caps in a separate bowl and slice the rest. 2. Line a strainer with cheesecloth and set it over a bowl. Drain the porcinis through the cheesecloth-lined strainer. Squeeze over the strainer to extract as much flavorful liquid as possible and set aside the broth. Rinse the reconstituted mushrooms in several changes of water. Measure the mushroom soaking water and add enough water to make 4 cups. 3. In a soup pot or a large saucepan, combine the mushroom soaking liquid, the chicken or vegetable stock, the soaked porcinis, fresh mushroom stems and sliced caps, garlic, and salt to taste, and bring to a simmer. Cover and simmer over very low heat for 30 minutes. Strain the soup and return to the saucepan. Add salt and freshly ground pepper to taste, and the soy sauce. 4. Slice the fresh mushroom caps you set aside paper-thin and toss with a couple of drops of lemon juice. Ladle the soup into bowls or espresso cups, garnish with a couple of slices of mushroom and a sprinkling of chives, and serve.

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