Recipe - Wild Mushroom Goulash

1 ounce Dried Boletus edulis (cepe,
Steinpliz, porcino,
Borowik)
2 cup Water
2 ounce Chopped, fresh onions
3 tablespoon Melted butter
3 tablespoon Flour
1 cup Rich meat stock preferably
From the game being used
One half cup Dry red wine
Salt & pepper to taste
6 Juniper berries, crushed
Fine
2 Allspice berries, crushed
Fine
1 teaspoon Dijon mustard
One fourth teaspoon Paprika
2 ounce Diced dill pickles

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