Gastronomixs

Mushroom consommé topped with pastry

Inspired by Paul Bocuse’s classic Soupe aux truffes which has a lovely puff pastry topping. This is a simpler version to which you can always add truffle if you like. If you are making a large quantity, it would be better to dedicate an oven for this preparation so that you do not have to keep opening the oven door.

Mushroom consommé topped with pastryEnlarge

Ingredients

1

litre

poultry or mushroom stock

300

g

various mushrooms, of choice

 As needed

 

tarragon

 As needed

 

chives

 As needed

 

all-butter puff pastry

 As needed

 

liquid egg yolk

Preparation method

Serving suggestions

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