Double consommé of oxtail and mushroomsPrint Recipe
- 1.3 l oxtail double consommé
- 400 g mixed girolles, black trumpets, shiitakes, chanterelles and porcini
- 20 g spring onions
- A few fresh coriander leaves
- Madeira wine to taste
- Salt and freshly ground black pepper
Clean, wash and trim the mushrooms.
Chop the black trumpets and blanch them in boiling water for 3 minutes.
Drain and set aside.
Cut the other mushrooms into small pieces.
Wash the spring onions and chop finely.
Wash the coriander leaves and set them aside.
Bring the oxtail jelly to the boil, add the mushrooms and cook for 5 minutes over a low heat.
Bring out the flavour with a dash of Madeira wine.
If necessary, season with salt and freshly ground black pepper.
Serve piping hot in warmed bowls, sprinkled with coriander leaves and spring onions.
Light, full of flavour and easy to make, this is one of my favourite creations. It is perfect as a light entrée for autumn and can be made even tastier by adding pieces of fried duck liver.