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Title: Mushroom Consomme With Morels And Pastry Hats
Yield: 1

Ingredients

  ----------------------FOR MUSHROOM CONSOMME---------------------------
      2 lb fresh white mushrooms;
           -chopped fine
      1    ; (preferably in a
      1    ; food processor)
      2    onions; chopped
      2 qt cold water
      1 ts salt
 
  ---------------------------FOR MORELS---------------------------------
  1 1/2 c  boiling water
    3/4 oz dried morels*; (about 1 cup)
    3/4 c  sercial madeira
      2 tb 1-inch pieces fresh chives
 
  ------------------------FOR PASTRY HATS-------------------------------
     17    / ounces package frozen
           -puff; �(2 pastry sheets),
      1    pastry sheets
      1    ; thawed
      1    egg wash made by beating 1
           -large eg; g with
      1    ; 1 teaspoon water

Instructions

*available at specialty foods shops and by mail order

Make mushroom consomme: In a 6quart stockpot or kettle combine consomme
ingredients and simmer, uncovered, 2 hours. Pour consomme through a large
fine sieve lined with a rinsed and squeezed paper towel into a large
saucepan, pressing gently on solids, to yield about 5 cups consomme (if
yield is not enough, add water to make 5 cups; if too much, boil consommJ
until reduced to 5 cups). Season consomme with salt and pepper.

Prepare morels while consomme is simmering:

In a small bowl pour boiling water over morels and let stand 20 minutes,
or until morels are soft. Remove morels, reserving soaking liquid, and in
a small saucepan simmer morels in Madeira, covered, 5 minutes. Add morel
mixture to consomme. Let reserved soaking liquid settle and slowly pour
it into consommJ, being careful to leave last tablespoon (containing
sediment) in bowl. Simmer consomme, covered,

3 minutes and cool to room temperature. Consomme may be made 2 days ahead
and chilled, covered. Bring consomme to room temperature before
proceeding.

Preheat oven to 400 degrees and have ready six 12ounce "truffle soup
bowls" or 9 to 10ounce ovenproof ramekins, each measuring 3 1/2 to 4
inches across top. Divide consommJ, including morels, and chives among
bowls or ramekins.

Prepare pastry hats: On a lightly floured surface roll out 1 sheet puff
pastry into a 12inch square and with a round cutter at least 3/4inch
larger than diameter of bowls cut out 4 rounds. Roll out second
puffpastry sheet and cut out 2 more rounds in same manner. Brush any
excess flour from both sides of rounds.

Working with 1 pastry round at a time, brush a 1/2inchwide border of egg
wash around pastry edges and invert pastry rounds over bowls or ramekins,
carefully stretching 1/2 inch down side and pressing to seal.

When all bowls or ramekins are covered with pastry, brush tops with
remaining egg wash. Pastrycovered consomme may be prepared up to this
point 4 hours ahead and chilled. (Pastry will not rise quite as high when
going straight from refrigerator to oven.) Arrange bowls or ramekins on a
large baking sheet and bake consommJ in middle of oven until pastry hats
are puffed and golden, 12 to 18 minutes.

Yield: 6 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9228

Converted by MM_Buster v2.0l.

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