Yield: 2 cups
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Caraway seed |
| 3 tablespoons | Onion(s), chopped |
| 3 tablespoons | Green bell pepper, chopped |
| 2 tablespoons | Clarified butter |
| 1 teaspoon | Sugar |
| 1 teaspoon | Salt |
| 1 tablespoon | Soy sauce |
| 1 ounce | Dried morels |
| 1 tablespoon | Arrowroot mixed with |
| 1 tablespoon | Cold water |
This sauce is ideal for veal, chicken, or game birds.
Place the caraway seed, onion, green pepper, butter, salt, and soy sauce in a small saucepan. Add 3 cups of water and bring to a boil, then simmer over medium heat for 30 min. Strain through a fine sieve or cheesecloth and return liquid to saucepan. Add the morels and simmer for another 30 min.
Stir in the arrowroot mixture if sauce is to be used immediately, and stir over low heat until thickened.
Note: If you want to store this sauce for future use, freeze without thickening with arrowroot. Reheat and thicken before serving.
A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 63
Submitted By DIANE LAZARUS On 11-19-95