Courtesy of Greg Maggi of Neiman Marcus
Summer 2005
Consommé:
- 1½ pounds white button mushrooms
- 3 medium Portobello mushrooms—
- gills removed
- 1 cup shiitake mushrooms—cleaned
- 1 cup medium onion—peeled and chopped
- 4 sprigs of fresh thyme
- 10 whole peppercorns
- 3 quarts of water
Make sure there is no dirt on any of the mushrooms. Combine all ingredients in a large heavy bottom stock pot. Bring to a simmer. Simmer for two hours—be careful not to bring to a rapid boil. Strain through multiple layers of cheesecloth. Reserve liquid; discard mushrooms and herbs.
Mushroom Garnish:
- 1 pound medium-sized button
- mushrooms
- ¼ pound tree oyster mushrooms
- 2 medium-sized Portobello mushrooms
Make sure all of the mushrooms are cleaned and free of any dirt. Slice all mushrooms ¼ inch thick and into uniform pieces. Sauté in a little olive oil until just tender, approximately three to four minutes. Season with salt and pepper. Transfer to bowl of hot consommé.
Foie Gras:
- 1 fresh foie gras liver
Slice a ½ inch thick from lobe of liver—2 ounces per slice, 8 ounces total. Season with salt and pepper. Sauté very quickly in very hot nonstick sauté pan—one minute on each side. Immediately place in bowl with other mushrooms and croutons.
Herbed Butter Croutons:
- Sliced French bread, ½ inch thick
- Minced chives, parsley, garlic and shallot
- Salt, pepper, and butter
Mix all ingredients in a small bowl. Spread on bread slices. Toast in oven at 400 degrees until light golden brown.
