Mushroom Consomme with Morels and Pastry Hats

Ingredients

For mushroom and consommé

  • 2 pounds white mushrooms, finely chopped
  • 2 medium onions, chopped
  • 2 quarts cold water
  • 2 tablespoons, 1-inch pieces fresh chives

For morels

  • 1 1/2 cups boiling water
  • 3/4 ounce dried morels (about 3/4 cup)
  • 3/4 cup Sercial Madeira

For pastry “hats”

  • 1 pound frozen all-butter puff pastry, thawed
  • 1 whole large egg, lightly beaten
  • 1 large egg yolk

Preparation

Click here for preparation method.

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