Wild Mushroom Game Sauce
Ingredients
- 1 ounce dried Boletus edulis (cepe, steinpliz, porcino, borowik)
- 2 cup water
- 2 ounce chopped, fresh onions
- 3 tablespoon melted butter
- 3 tablespoon flour
- 1 cup rich meat stock preferably from the game being used; commercial
- variety also acceptable
- 1/2 cup dry red wine
- salt and pepper to taste
- 6 juniper berries, crushed fine
- 2 allspice berries, crushed fine
- 1 teaspoon Dijon mustard
- 1/4 teaspoon paprika
- 2 ounce diced dill pickles
Instructions
Yield: 1 1/2 cups. Clean mushrooms thoroughly under brisk running water. Combine the mushrooms and about 2 cups of water in a saucepan, and bring to a boil. Then reduce the heat, and let simmer for 30 minutes. Remove reconstituted mushrooms from broth, and set aside for later addition to sauce. Prepare a roux: Saute the onions in the butter until they are almost traansparent; add the flour, and stir for 1 minute. Add the simmered mushroom extract, strained meat stock, and red wine to the roux mixture, and stir till blended and slightly thickened. Season with salt and pepper. Add juniper berries, allspice, mustard, paprika, reconstituted mushrooms, and dill pickles. Simmer for 5 minutes. Add salt and pepper. The sauce is now ready to use.