Recipe Cottage


LOCATION: Recipes >> Variety Meats >> Mushroom Sauce

Print this Recipe    Mushroom Sauce

Wild Mushroom Game Sauce
Yield: 1 1/2 cups

1 ounce dried Boletus edulis (cepe, steinpliz, porcino, borowik)
2 cups water
2 ounces chopped, fresh onions
3 tablespoons melted butter
3 tablespoons 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 ounces diced dill pickles

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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.