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Mushroom Consomme

Consomme is a rich and flavourful clear soup made with broth and egg whites and cold water. This recipe of Mushroom Consomme is rich in nutrients and can be made at home. According to experts, the art of making egg cap and then straining it right is a tricky process that comes with practice. It’s a healthy soup recipe, as it uses nutritious mushroom, which is a well-known superfood and offers an array of vitamins, minerals, and enzymes that are necessary to fuel our bodily functions.

Read the recipe below and give it a try at home. (Recipe by: Oberoi Hotels & Resorts)

INGREDIENTS

200 gm shiitake mushroom

20 gm onion

5 gm garlic

3 egg whites

1 cup water

salt as required

black pepper as required

1 teaspoon sesame oil

How to make Mushroom Consomme

Step 1

Chop mushroom and soak in water and set aside. In the meantime, take a saucepan, add oil and sauté chopped garlic and onion. Now, add chopped mushroom to this until mushroom caramelizes. Add the mushroom water to this and simmer. After 3-5 minutes strain the liquid and set aside.

Step 2

In a mixing bowl, beat water and egg whites and gradually add mushroom broth set aside in step 1. Pour this mixture into a saucepan and cook on moderate heat. When the egg whites have mounted to the surface in a frothy "cap", gently move the saucepan to the side so that the edge of the liquid is barely bubbling.

Step 3

Now, line a wide strainer with a triple layer of cotton cheesecloth. Place the strainer over a saucepot. Now, carefully ladle stock and egg white cap into a cheesecloth, make sure not to disturb egg white cap. Towards the end of straining, gently lift the cheesecloth, so that liquid can drain through an unused section of it. Allow the egg whites to sit over saucepan for 5-10 minutes.

Step 4

Your Mushroom Consomme is ready to eat. Adjust seasoning to your taste. Garnish with grated raw mushroom slices and serve.

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