Mushroom consommé

Ingredients for 4 servings:

• 30 g dried porcini mushrooms
• 10 g shiitake mushroom(s), dried
• 3 tbsp butter
• 3 shallots
• 1 pack of soup vegetables, frozen, approx. 75 g
• 1 tsp fennel seeds
• 2 juniper berries
• 2 allspice berries
• 1 liter chicken broth or water
• 1 large beef leg slice(s)
• 1 bay leaf
• Sea salt and black pepper, freshly ground
• 2 tbsp sherry, dry

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 15 minutes

Cover the porcini mushrooms and shiitake mushrooms with water and soak. Then drain, reserving the soaking water and reserving. Finely dice the porcini mushrooms. Peel and finely dice the shallots. Heat butter in a saucepan and sauté the shallots, soup vegetables, fennel seeds, juniper berries, and allspice berries. Pour in chicken stock or water, add the beef shank, porcini mushrooms, and shiitake mushrooms along with the soaking water, bring to a boil, and simmer covered over low heat for 2-3 hours. Strain the consommé twice through a fine sieve and season with salt, pepper, and sherry. Tip: Use mushroom ravioli as a garnish.