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Mushroom Consomme

chef.magician's picture
Ingredients
  Boiling water 3 Cup (48 tbs)
  Salt 1⁄4 Teaspoon
  Onion 1 Small, halved
  Mushroom peelings/Mushroom stems / both 1 Cup (16 tbs)
Directions

MAKING
1) In a saucepan, add in water, salt and onion. Allow the water to come to a boil.
2) Add in the mushroom peelings and stems into the water. These could be whole, diced or sliced.
3) Rinse the canned shoots thoroughly before using. If you have some extra left after using, transfer them into a glass jar covered with water.
Turn the lid shut tightly and place in the refrigerator. Remember to refill the water each day. This method helps the mushrooms to preserve longer, at least upto a few weeks.

SERVING
4) The mushroom consomme can be used in most dishes in place of water or meat stalk.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Infused
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Cook Time: 
30 Minutes

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