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