Yield: 1 servings
|3 ounces||Dried morel mushrooms|
|(or other dried forest mushrooms)|
|3 cups||Chopped red onion -; (abt 1 1/2 lbs)|
|3 tablespoons||Chopped garlic|
|1½ cup||Chopped carrots|
|10||Juniper berries; crushed|
|¾ cup||Chopped parsley; leaves and stems|
|3 cups||Dry red wine|
|2 cups||Diced canned or fresh tomatoes with juice|
|8 cups||Rich veal; beef or mushroom stock|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|3 tablespoons||Softened butter; optional|
Rinse morels thoroughly and then cover with warm water and allow to soak for at least 30 minutes. Drain, reserving soaking liquid and coarsely chop mushrooms. Strain soaking liquid through cheese cloth or a coffee filter to remove any sand or grit. Reserve. In a deep sauce pan over moderate heat saute the onions, garlic and carrots until lightly browned. Add morels and continue to cook for 3 or 4 minutes. Add the juniper berries, parsley, wine, tomatoes, stock and reserved mushroom soaking liquid and reduce over high heat until the jus is lightly thickened, 25 to 30 minutes. Carefully strain through a fine mesh strainer pushing down hard on the solids. Season the jus to taste with salt and pepper. Beat in softened butter, if using.
Keep warm. This recipe yields approximately 3½ cups of jus.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9619 broadcast 08-28-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.