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

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.