📝 About This Recipe
This crystalline, amber-hued broth is the ultimate expression of umami, capturing the deep, earthy soul of wild fungi in a refined liquid form. Using a traditional French clarification technique adapted for plant-based excellence, we transform a rustic stock into a sophisticated masterpiece of clarity and depth. It is a light yet incredibly powerful dish that celebrates the complex profiles of Cremini, Shiitake, and Porcini mushrooms.
🥗 Ingredients
The Rich Mushroom Stock
- 2 pounds Cremini mushrooms (cleaned and sliced)
- 1 ounce Dried Porcini mushrooms (for deep woodsy flavor)
- 1 large Yellow onion (halved, skin on for color)
- 1 large Leek (white and light green parts only, cleaned)
- 2 medium Carrots (roughly chopped)
- 4 cloves Garlic (smashed)
- 4 sprigs Fresh Thyme
- 1 teaspoon Black peppercorns (whole)
- 10 cups Cold filtered water
The Clarification 'Raft'
- 4 large Egg whites (whisked until slightly frothy)
- 4 ounces Shiitake mushrooms (finely minced (almost a paste))
- 1/2 cup Carrot (finely grated)
- 1/2 cup Celery (finely grated)
- 1 tablespoon Tomato paste (helps with color and acidity)
Finishing and Garnish
- 1-2 tablespoons Dry Sherry (high quality, like Amontillado)
- to taste Sea salt (fine grain)
- 1 large King Oyster mushroom (thinly sliced into coins and seared)
- 1 tablespoon Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Begin by making the stock. In a large stockpot, sear the halved onion cut-side down over medium-high heat until deeply charred. This adds a beautiful amber color to your broth.
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2
Add the Cremini mushrooms, dried porcini, leeks, carrots, garlic, thyme, and peppercorns to the pot. Pour in 10 cups of cold water.
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3
Bring to a gentle simmer. Do not let it boil vigorously, as this emulsifies fats and clouds the stock. Simmer uncovered for 1.5 to 2 hours until the liquid has reduced by about one-third and tastes intensely mushroomy.
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4
Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids. You should have about 6-7 cups of rich liquid. Let this cool to room temperature or chill overnight.
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5
Prepare the 'raft' for clarification. In a medium bowl, whisk the 4 egg whites until they are frothy. Fold in the minced shiitakes, grated carrots, grated celery, and tomato paste until well combined.
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6
Whisk the cold raft mixture into your cool mushroom stock. It will look muddy and unappealing at first—don't worry, this is part of the magic.
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7
Place the pot over medium heat. Stir slowly and constantly until the mixture reaches about 120°F (49°C). Stop stirring immediately at this point.
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8
As the liquid nears a simmer, the egg whites and vegetables will coagulate and rise to the surface, forming a thick 'raft'. This raft acts as a filter, trapping all impurities.
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9
Gently poke a small hole (about 1 inch) in the center of the raft with a spoon to allow steam to escape and to see the liquid below. Lower the heat to the absolute minimum so the liquid barely trembles.
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10
Simmer very gently for 30 minutes without disturbing the raft. You will see the liquid underneath becoming crystal clear.
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11
Using a small ladle, carefully remove the clear consommé through the hole in the raft, or gently push the raft aside and siphon the liquid out. Strain one last time through a coffee filter or double-layered cheesecloth.
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12
Return the clear consommé to a clean pot. Stir in the dry sherry and season with sea salt to taste. The salt is crucial to wake up the earthy flavors.
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13
For the garnish, sear the King Oyster mushroom coins in a dry pan until golden brown on both sides.
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14
To serve, place 2-3 seared mushroom coins in the center of a warmed shallow bowl. Carefully pour the hot consommé around them and sprinkle with fresh chives.
💡 Chef's Tips
Always start with cold stock when clarifying; the slow rise in temperature allows the egg white 'raft' to trap the smallest particles effectively. Never let the consommé boil once the raft has formed, or the turbulence will break the raft and cloud the broth. If your consommé isn't dark enough, the tomato paste and charred onion are your best friends for adding natural color. Use the leftover mushroom solids from the stock to make a purée or mushroom butter so nothing goes to waste. Adjust the salt only at the very end, as the flavors concentrate significantly during the reduction and clarification process.
🍽️ Serving Suggestions
Pair with a glass of dry Amontillado Sherry to mirror the nutty notes in the broth. Serve alongside a small slice of toasted brioche topped with truffle butter. A side of crisp, lightly pickled radishes provides a refreshing textural contrast. For a luxury touch, add a few drops of white truffle oil just before serving. This makes an elegant first course for a multi-course French-inspired dinner party.