Mushroom & Chestnut Agnolotti with Burnt Onion Consommé | Australian Mushrooms

Ingredients

• 100 g chestnuts, roasted and peeled
• 50 g unsalted butter, 25g extra for purée
• 1 eschalot, finely sliced
• 75 ml milk
• 250 g chicken stock or vegetable stock
• 200 g button mushrooms
• 20 g butter
• 1 eschalot, finely diced
• 2 thyme sprigs
• Salt and pepper
• Chestnut purée
• Mushroom duxelles
• Salt
• 100 g Tipo 00 flour
• 25 g fine semolina
• 110 g egg yolk
• 5 ml olive oil
• 1 brown onion
• 300 ml chicken or vegetable stock
• 80 g egg whites
• 35 g button mushrooms
• 40 g chicken thigh fillet
• 5 g beetroot slices
• 1 sprig of thyme
• 1 garlic glove
• Pea shoots
• Raw button mushroom slices
• Olive oil
• Pepper