Mushroom Consommé with Prosser Peas and Poached Hens Egg

A Tom Douglas® Recipe

Created by Chef Kyle Peterson, Palace Kitchen

Mushroom Consommé  with Prosser Peas and Poached Hens Egg
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Note: You will need a grams scale for this recipe.



200g onion, julienned

120g carrot, julienned

250g mushroom stems

16g ‘Rub with Love’ Exotic Mushroom rub

16g green garlic

4 egg whites, beaten

1.5gal cold water

160g soy sauce

15g flake salt

Other ingredients:

60g Snap peas

60g English peas

60g Pea shoots

60g Roasted morel mushrooms

12 Poached hens eggs


Combine onions, carrot, mushrooms, mushroom rub, green garlic, and egg whites in a bowl. Mix thoroughly and transfer to tall stock pot. Add water slowly and place over medium heat bringing temp up slowly. Once raft has formed reduce heat and simmer for 1 hour. In the meantime, set up a chinois lined with cheesecloth or a coffee filter. After 1 hour using a ladle make a small hole to carefully spoon out the broth into strainer. Season with soy sauce and flake salt. Set aside and keep warm.

To assemble each serving:
Put a poached egg in a soup bowl. Mix together English peas, sugar snap peas, and morels. Place a small handful of mixture around egg, pour consommé over top, and garnish with pea shoots. 

Rub with Love Products Used