1 pound mushrooms, small
4 ounces pearl onions, peeled
2 ounces olive oil
4 ounces white wine
1 pint white stock
12 ounces tomato concassé
1 ounce tomato paste
1 ounce lemon juice
1 teaspoon coriander, ground
BOUQUET GARNI:
1 4 in. carrot stick (10 cm)
1 leek, split, 4-in. (10-cm) piece
1 sprig fresh thyme
2 bay leaves
salt and pepper, to taste
1 pound fennel, batonnet
Servings: 18
1. Wash the mushrooms and trim the stems.
2. Sauté the onions in the olive oil, browning lightly. Add the white wine, stock, tomato concassé, tomato paste, lemon juice, coriander and bouquet garni. Season to taste with salt and pepper and bring to a boil.
3. Add the fennel and mushrooms and simmer for 15 minutes.
4. Remove from the heat and allow to cool to room temperature. Remove the bouquet garni. Adjust the seasonings and refrigerate. Serve chilled.
4 ounces pearl onions, peeled
2 ounces olive oil
4 ounces white wine
1 pint white stock
12 ounces tomato concassé
1 ounce tomato paste
1 ounce lemon juice
1 teaspoon coriander, ground
BOUQUET GARNI:
1 4 in. carrot stick (10 cm)
1 leek, split, 4-in. (10-cm) piece
1 sprig fresh thyme
2 bay leaves
salt and pepper, to taste
1 pound fennel, batonnet
Servings: 18
1. Wash the mushrooms and trim the stems.
2. Sauté the onions in the olive oil, browning lightly. Add the white wine, stock, tomato concassé, tomato paste, lemon juice, coriander and bouquet garni. Season to taste with salt and pepper and bring to a boil.
3. Add the fennel and mushrooms and simmer for 15 minutes.
4. Remove from the heat and allow to cool to room temperature. Remove the bouquet garni. Adjust the seasonings and refrigerate. Serve chilled.
Last edited:
