Name: Wild Mushroom Game Sauce
Ingredients: 1 oz Dried Boletus edulis (cepe,; Steinpliz, porcino,; Borowik); 2 c Water; 2 oz Chopped, fresh onions; 3 tb Melted butter; 3 tb Flour; 1 c Rich meat stock preferably; From the game being used; 1/2 c Dry red wine; Salt & pepper to taste; 6 Juniper berries, crushed; Fine; 2 Allspice berries, crushed; Fine; 1 ts Dijon mustard; 1/4 ts Paprika; 2 oz Diced dill pickles

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CATEGORY	CUISINE	TAG	YIELD
Meats		Sauces	1	Servings

INGREDIENTS

1	oz	Dried Boletus edulis (cepe,
		Steinpliz, porcino,
		Borowik)
2	c	Water
2	oz	Chopped, fresh onions
3	tb	Melted butter
3	tb	Flour
1	c	Rich meat stock preferably
		From the game being used
1/2	c	Dry red wine
		Salt & pepper to taste
6		Juniper berries, crushed
		Fine
2		Allspice berries, crushed
		Fine
1	ts	Dijon mustard
1/4	ts	Paprika
2	oz	Diced dill pickles

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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