The Ardent Epicure

 Crimini Mushroom and Plum Wine Consommé

As some of you may already know this is my first piece as a
Contributor to Honest Cooking the Food Magazine. Please stop by
and say hello, you will find a glorious variety of recipes, food news,
articles and so much more. So please join me...


I chose a Classic French starter the Consommé with just a few minor
changes :) You are more apt to find this dish served as a beef or even
chicken soup or broth, and likely during a five to seven course menu.
Today however we are going to create a wonderful vegetarian version...

4 tablespoons extra virgin olive oil, halved

2 tablespoons white balsamic vinegar, halved

8 ounces crimini mushrooms, sliced

1 large onion, sliced

1 large shallots, sliced

5 cups vegetable broth, chilled

2 cups plum wine, chilled

2 tablespoons butter

4-5 sprigs thyme

2-3 sprigs tarragon

2 sprigs meadow rue, optional

1 teaspoon pepper corns, whole

A pinch of sea salt, course

3 medium tomatoes, chopped

1/2 head celery, chopped

4 ounces carrots, chopped

1/2 ounce ginger, sliced

4-5 egg whites

Large sock pot, large sauté pan, food processor,
fine mesh sieve and cheese cloth

1 large leek, sliced and par boiled

2 baby carrots, shaved and par boiled

Finishing salt to taste

Begin by slicing mushrooms, onions and shallots as uniformly as possible.

 Heat half of the olive oil in a sauté pan and the other half in a stock pot. Place

 mushrooms in a single layer into the sauté pan while placing onions and shallots into

 the stock pot. Caramelize these on each side for about 2 minutes without stirring. 

Set aside and allow stock pot to cool.

Place broth, wine, butter, salt, pepper corns, herbs, mushrooms and onions/shallots

 in a cooled stock pot and set aside.

Place chopped tomatoes, celery, carrots and ginger in a food processor until finely 

chopped. Place egg whites in a large mixing bowl and whip slightly, add vegetables 

and mix until incorporated.

Add this mixture to the chilled broth mixture then bring to a boil stirring frequently. 

Once the mixture has come to a full boil, reduce heat to low and allow to simmer until 

liquid has reduced by at least 1/3 for a single Consommé or by 1/2 for a double 

Consommé (preferred). You will begin to see a foamy crust layer at the top, do not

 stir or disrupt this foam know as a raft. Continuing to simmer for 1 to 1 1/2 hours uncovered.

Once your liquid has reduced by at least 1/3 you can push aside a small are of the raft

 with a spoon for a taste test. Continue to reduce further if desired.

Now that you have reached your desired taste and consistency, begin by pushing 

aside your raft and ladling out your broth into a fine mesh sieve placed over a large
 bowl. Continue this process until you have removed all of your base broth.

Taking another large bowl repeat this filtering process until you have a clear broth. 

Generally  about 4 times. Then for final clarification process take your clean sieve and
place a double layer of cheese cloth over it, running your broth though this to remove
any final impurities replacing cheese cloth as necessary.

Return your clarified broth to a clean pot and keep very hot until ready to serve, 

adding desired garnishes just before serving.

It is best to sever this dish in warmed or heated bowls and severed immediately.

 And for both a lovely presentation in addition to a functional way to keep the bowls
 hot, try using a larger serving bowl filled with stones then placing a smaller dish of
the Consommé on top. These rocks can be purchased at any gardening center.

Alisha ~ Magic of Spice