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Stock Sweat the shallots and garlic in butter until lightly caramelised, add the mushroom trimmings and cook slowly until dry. Next add the tomato puree and cook out.
Deglaze with the white wine and reduce until syrupy. Add the mushroom stock and reduce by half then add the water and herbs and bring to the boil. Skim well, turn down to a simmer and cook for about 30 minutes.
Remove the pan from the heat, taste, season and allow to cool. Next pass the liquid through double muslin and chill.
To clarify the stock lightly whip the egg whites and season well, whisk these into the cold stock and place over a medium heat. Bring the liquid up to near boiling making sure the bottom doesn't burn by occasionally stirring without breaking up the egg crust.
When the crust is formed well stop stirring and leave to simmer very gently for 20 minutes.
The crust may be pierced to allow the simmering bubbles to escape and any unwanted debris to rise to the surface and be trapped in the clarification.
Using a ladle, pass the clear liquid off through muslin again and season well with salt and a pinch of sugar if necessary as wild mushrooms can be bitter.
Roll out the puff pastry 2-3 mm thick. Brush with beaten egg and sprinkle with chopped herbs then cut into strips 15mm wide. Twist up the strips and bake on baking paper in an oven at 175C for 10-15 minutes.
Serve with a garnish of small wild mushrooms e.g. inoki, accompany with the baked pastries.
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