Side Pannel
Wild Mushroom Game Sauce
Ingredients List
- 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
Directions
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.
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.
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