astray recipes: Wild mushroom game sauce

Categories: Sauces
Yield: 1 Servings

Measure	Ingredient
1 ounce	Dried Boletus edulis (cepe,
	Steinpliz, porcino,
	Borowik)
2 cups	Water
2 ounces	Chopped, fresh onions
3 tablespoons	Melted butter
3 tablespoons	Flour
1 cup	Rich meat stock preferably
	From the game being used
½ cup	Dry red wine
	Salt & pepper to taste
6	Juniper berries, crushed
	Fine
2	Allspice berries, crushed
	Fine
1 teaspoon	Dijon mustard
¼ teaspoon	Paprika
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.

File

wild mushroom game sauce