Name: Wild Mushroom Jus
Ingredients: 3 oz Dried morel mushrooms; (or other dried forest mushrooms); 3 c Chopped red onion -; (abt 1 1/2 lbs); 3 tb Chopped garlic; 1 1/2 c Chopped carrots; 10 Juniper berries; crushed; 3/4 c Chopped parsley; leaves and stems; 3 c Dry red wine; 2 c Diced canned or fresh tomatoes with juice; 8 c Rich veal; beef or mushroom stock; Salt; to taste; Freshly-ground black pepper; to taste; 3 tb Softened butter; optional

A sinner does not “decide” for Christ; the sinner “flies” to Christ in utter helplessness and despair saying – Foul, I to the fountain fly, Wash me, Saviour, or I die. No man truly comes to Christ unless he flies to Him as his only refuge and hope, his only way of escape from the accusations of conscience and the condemnation of God's holy law. Nothing else is satisfactory. If a man says that having thought about the matter and having considered all sides he has on the whole decided for Christ, and if he has done so without any emotion or feeling, I cannot regard him as a man who has been regenerated. The convicted sinner no more “decides” for Christ than the poor drowning man “decides” to take hold of that rope that is thrown to him and suddenly provides him with the only means of escape. The term is entirely inappropriate.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats		Ckright3	1	servings

INGREDIENTS

3	oz	Dried morel mushrooms
		(or other dried forest mushrooms)
3	c	Chopped red onion -; (abt 1 1/2 lbs)
3	tb	Chopped garlic
1 1/2	c	Chopped carrots
10		Juniper berries; crushed
3/4	c	Chopped parsley; leaves and stems
3	c	Dry red wine
2	c	Diced canned or fresh tomatoes with juice
8	c	Rich veal; beef or mushroom stock
		Salt; to taste
		Freshly-ground black pepper; to taste
3	tb	Softened butter; optional

INSTRUCTIONS

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 3 1/2 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 -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected]
09-23-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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