Wild mushroom jus

Yield: 1 servings

Measure Ingredient
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@...

09-23-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

Similar recipes