| 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 - jpmd44a@prodigy.com
09-23-1996
Recipe by: John Ash
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