When the leaves start to turn red and gold, and the air becomes crisper, there's nothing more comforting than a mushroom consommé. This preparation, a true quintessence of woodland flavor, represents one of the most refined dishes of classic cuisine, capable of warming both body and soul on cold autumn evenings.
History and tradition
The consommé, born in the kitchens of high French gastronomy in the 18th century, is considered the king of clarified broths. The mushroom version, in particular, has become an autumn classic, when the woods offer their precious mycological treasures. Its preparation requires patience and technique, but the result is a crystal-clear broth with an intense and enveloping flavor.
The choice of mushrooms
For an excellent consommé, the selection of mushrooms is fundamental.
The ideal protagonists are:
- Fresh porcini: they provide the characteristic woodland aroma
- Champignon: for a delicate base
- Dried shiitake: they add depth and an umami taste
- Cardoncelli: delicate yet aromatic
- Chanterelles: for peppery and fruity notes.
Ingredients for 6 people
For the base broth:
- 2 liters of beef broth
- 500g of mixed mushrooms
- 2 carrots
- 2 celery stalks
- 1 onion
- 1 aromatic bouquet (thyme, bay leaf, parsley)
For clarification:
- 400g of lean ground beef
- 2 egg whites
- 1 finely chopped carrot
- 1 chopped celery stalk
- 1 small chopped onion
- Salt and black pepper
The preparation process
The broth base
Start by preparing a homemade beef broth, rich and flavorful, in which to insert finely sliced mushrooms and vegetables cut into mirepoix. Gently simmer the preparation for 40 minutes.
The clarification process
Clarification is the crucial step that transforms a simple broth into an elegant consommé. To achieve this, mix the ground meat with egg whites, chopped vegetables, and spices, incorporate this mixture into the cold broth, and bring it very slowly to a boil.
When the "raft" (the surface layer) forms, make a hole in the center. Then simmer for 60 minutes and gently strain through a fine cloth.
The presentation
The consommé should be served hot in preheated broth cups. For a touch of elegance, you can:
- add julienne of fresh mushrooms;
- garnish with fresh chervil;
- accompany with small golden croutons.
It is essential to serve the preparation immediately to best savor its aroma.
Chef's notes
The secret to a perfect consommé lies in patience and attention to detail. The temperature must never reach a violent boil to maintain the clarity of the liquid.
The final result should be a perfectly transparent broth, amber in color, with an intense mushroom aroma and a deep and complex flavor.
storage
The consommé can be stored in the refrigerator for 2-3 days in an airtight container. For subsequent consumption, gently reheat without bringing to a boil to preserve the clarity of the broth.
A simple yet fragrant dish...
This mushroom consommé represents the perfection of simplicity: a dish that requires time and dedication but rewards with an unforgettable taste experience.
It is the quintessence of autumn flavor, a warm embrace that brings all the scent of the undergrowth to the table.