|1 ounce||Dried Boletus edulis (cepe,|
|2 ounces||Chopped, fresh onions|
|3 tablespoons||Melted butter|
|1 cup||Rich meat stock preferably|
|From the game being used|
|½ cup||Dry red wine|
|Salt & pepper to taste|
|6||Juniper berries, crushed|
|2||Allspice berries, crushed|
|1 teaspoon||Dijon mustard|
|2 ounces||Diced dill pickles|
Clean mushrooms thoroughly under brisk running water. Combine the mushrooms & about 2 cups of water in a saucepan, & bring to a boil.
Then reduce the heat, & let simmer for 30 minutes. Remove reconstituted mushrooms from broth, & set aside for later addition to sauce. Prepare a roux: Saute the onions in the butter until they are almost traansparent; add the flour, & stir for 1 minute. Add the simmered mushroom extract, strained meat stock, & red wine to the roux mixture, & stir till blended & slightly thickened. Season with salt & pepper. Add juniper berries, allspice, mustard, paprika, reconstituted mushrooms, & dill pickles. Simmer for 5 minutes. Add salt & pepper. The sauce is now ready to use.
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