Wild mushroom game sauce
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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