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Cèpes consommé

This cèpes consommé offers rich flavour and versatility, perfect for serving both hot and cold. With deep umami flavours and silky smooth texture.

Recipe makes 3500 ml.

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Allergens and dietary requirements

  • Fish
  • Sulphite
  • Soy
  • Gluten
  • Egg
  • Pescetarian

Ingredients

1
kg
cèpes mushrooms
100
ml
sunflower oil
60
g
ginger
250
g
shallot
4
leaves
bay leaf
10
g
thyme
3
g
tarragon
250
g
sherry, medium
30
g
sherry vinegar
65
g
cognac
50
g
cèpes mushrooms, dehydrated
5
l
dashi stock
3
pieces
spring onion
200
g
miso
1
l
egg white
as needed
white soy sauce

Scale recipe

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