CONSOMMÉ OF MUSHROOMS AND WHITE TEA

CONSOMMÉ OF MUSHROOMS AND WHITE TEA
by Asep Hamdani, Four Seasons Hotel Jakarta

This easy-to-make recipe combines mushroom umami flavors with the subtle delicate luxury of fresh vegetable broth and white tea. Served in glass bowls, it's sure to impress your dinner party guests.

For two to four people as a starter

5g dry morels and 3g dry Tremella mushrooms

800ml still mineral water

50g fresh mushrooms, 20g fresh oyster mushrooms and 20g fresh shiitake mushrooms

20g celery
20g leek
20g carrot
20g white onion

2g roasted black pepper
4g white tea
3g mascarpone

sea ​​salt for seasoning

Pour the mineral water into a medium-sized pan. Soak the dry morels and tremella mushrooms for 10 minutes at room temperature.

Halve the fresh button mushrooms, oyster mushrooms and shiitake mushrooms. Cut the vegetables into 2cm pieces. In a pan, gently roast the whole black pepper over medium heat for 3 minutes.

Add the fresh mushrooms, vegetables and roasted black pepper to the medium pan with the mineral water, bring to a simmer and cook over low heat for 45 minutes.

Strain the consommé, add the white tea and simmer for 5 minutes.

Fill the morels with mascarpone and place them in the serving bowls together with the tremella mushrooms.

Strain the tea leaves, season the consommé with sea salt, pour into serving bowls and serve hot.

COOKING TIPS:

This dish looks great in glass serving bowls. For a more rustic vegetable soup experience, you can add vegetables back into the consommé.