Mushroom Consomme with Morels and Pastry Hats

Ingredients

For mushroom and consommé

• 2 pounds white mushrooms, finely chopped
• 2 medium onions, chopped
• 2 quarts cold water
• 2 tablespoons, 1-inch pieces fresh chives

For morels

• 1 1/2 cups boiling water
• 3/4 ounce dried morels (about 3/4 cup)
• 3/4 cup Sercial Madeira

For pastry “hats”

• 1 pound frozen all-butter puff pastry, thawed
• 1 whole large egg, lightly beaten
• 1 large egg yolk

Preparation

Click here for preparation method.