When the world becomes a bit too frenzied, I enjoy dining on a bowl of clean consomme. I recently came across a delightful recipe from Martha Schulman that was published in the New York Times for Porcini Mushroom Consommé.
What a wonderful opportunity to feature Gourmet Living’s dried porcini mushrooms that are now offered for sale on the Gourmet Living website.
As I indicated earlier in a porcini FAQ, it is almost impossible to find dried porcini mushrooms in sufficient commercial quantities in Italy. Most porcini mushrooms sold in Europe are sourced in eastern Europe. Gourmet Living’s premium grade porcini mushrooms are harvested in Bulgaria and then dried and sliced near Florence, Italy.
Frankly, we believe that the ascetics of a properly sliced porcini should match its unique taste. Judge for yourself.
Dried Porcini Consomme by Martha Schulman
Yield 10-12 servings (small)
A delightful consomme from Martha Shulman recently published in the New York Times. Adding rehydrated premium slices toward the end make all the difference in presentation.
- 1 ounce dried porcini mushrooms (about 1 cup, approximately)
- 2 cups boiling water
- 1/4 pound fresh white mushrooms, cleaned
- 1 quart chicken or vegetable stock
- 2 large garlic cloves, sliced thin
- 1 tablespoon soy sauce
- Salt and freshly ground pepper
- A few drops fresh lemon juice
- 1 tablespoon chopped fresh chives
- Cook at a simmer for about an hour or hour and fifteen minutes.