Mushroom Sauce

Soak the dried mushrooms in the clear soup, clean the mushrooms and cut them into slices.

Dice the onion and brown it in the hot clarified butter, add the mushrooms and brown them as well (or vice versa, start with mushrooms, then onion, as you like). Add two thirds of the Madeira and cook, stirring. Then sprinkle with flour, sweat, add paradeis pulp, fry briefly and fill up with clear soup including soaked mushrooms (perhaps still chopped). Boil everything well, season with remaining Madeira and salt.

Tip: Instead of clarified butter, you can also use butter in most cases.

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