Wild mushroom game sauce

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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