Recipe - Wild Mushroom Jus

3 ounce Dried morel mushrooms
(or other dried forest
mushrooms)
3 cup Chopped red onion ; (abt 1
One half lbs)
3 tablespoon Chopped garlic
1 One half cup Chopped carrots
10 Juniper berries; crushed
Three fourths cup Chopped parsley; leaves and
stems
3 cup Dry red wine
2 cup Diced canned or fresh
tomatoes with juice
8 cup Rich veal; beef or mushroom
stock
Salt; to taste
Freshlyground black pepper;
to taste
3 tablespoon Softened butter; optional

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 One half cups of jus.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK (Show
# CR9619 broadcast 08281996) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

09231996

Recipe by: John Ash

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