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 - email@example.com 09-23-1996 Recipe by: John Ash
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|Serving Size: 1 Serving (993g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 5 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 158mg||5 %|
|Potassium 1565.1mg||41 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 36.9g|
|Protein 3.5g||5 %|
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Calories per serving: 704
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