Mushroom Consommé Recipe With Gnocchi - Great British Chefs

Ingredients

• 300g of cep mushrooms
• 1.9l chicken stock
• 20g of foie gras trimmings
• 50g of shallots, finely chopped
• 1 tbsp of tomato purée
• 4 tbsp of Madeira
• 4 egg whites, whisked to soft peaks
• salt
• 500g of mashed potatoes
• 75g of Parmesan, grated
• 100g of plain flour
• 2 egg yolks
• 1/2 bunch of fresh chervil, chopped
• 20g of butter
• 2 plum tomatoes, peeled and quartered
• 1 garlic clove, very finely sliced
• 2 sprigs of thyme, picked
• 1 pinch of sugar
• extra virgin olive oil
• Cornish sea salt
• 100g of Hon Shimeji mushrooms
• 50g of caster sugar
• 42ml of white wine vinegar
• 42ml of water
• 1 bay leaf
• 1 sprig of thyme
• 2 sprigs of chervil