Cepe Consomme
Submitted by capnwalt
Elegant cepe consomme made by simmering dried porcini mushrooms in homemade chicken stock until deeply concentrated. Finished with a splash of Madeira for refined warmth.
YIELD
1 batchPREP
5 minCOOK
20 minREADY
40 minTwo ingredients. That’s all it takes to produce a consomme with the kind of earthy depth that makes you close your eyes after the first spoonful.
Dried cepes (porcini mushrooms) steep and simmer in clear, homemade chicken stock until the liquid reduces by a third, concentrating every ounce of woodsy, umami-rich flavour into the broth. A tablespoon of dry Madeira at the end adds a whisper of warmth and elegance.
This is the kind of refined, minimalist cooking that rewards quality ingredients and patience above all else. No shortcuts, no clutter. Just pure, focused flavour in a bowl.
Chef Tips
- Homemade stock is non-negotiable here. Store-bought is too salty and cloudy for a consomme this simple.
- Rinse the dried cepes well in a sieve, but expect a little sediment. Decanting carefully at the end catches any remaining grit.
- Simmer uncovered and gently. A hard boil makes the stock cloudy and ruins the crystal-clear finish you’re after.
- The Madeira is optional but transforms the consomme from wonderful to truly special. Dry Sercial or Verdelho work best.
Ingredients
Directions
Put stock - which should be home made and reasonably clear, and not oversalted, in a saucepan and start heating gently while you wash the dried cepes (porcini in Italian) in a sieve.
Add the cepes to the stock and when boiling, turn down to a very gentle simmer.
Don’t cover, and allow to simmer until reduced to ⅔ volume.
Strain and allow to settle, as the cepes always give out a little sand, no matter how carefully you wash them.
When ready to serve, decant from the sediment, reheat and season.
Add the optional madeira and serve.
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