CONSOMME OF MUSHROOMS

Preparation Method :

• Chop the mushrooms in a food processor; clean the spring onions, saving some of the tender inner green leaves for garnish, and chop the white bulbs.
• Put the mushrooms, onions, salt and pepper in a large pan with water or stock, and bring it to a boil; simmer on gentle heat for 1 hour or more.
• Strain the mushroom consomme in a strainer lined with muslin and add measured water to compensate for the liquid that has evaporated while simmering.
• Soak the morels in warm water until soft; drain, and cut the morels into 2-3 pieces each.
• Cut the oyster and shitake mushrooms also into 3-4 pieces each.
• Before serving, place the consomme in a pan, heat it again, adding the morels, and the oyster and shitake mushrooms. Cook for at least 2 minutes; then pour it into bowls.
• Garnish with the chopped spring onion greens, and serve.