Soak the dried mushrooms in 1/2 cup of the veal stock for 1 hour. Strain
, reserving the stock. Chop
the rehydrated porcini mushrooms. Combine the garlic
, shallots and porcini mushrooms in medium saucepan with the 1/2 cup reserved veal
stock. Cook until almost dry, about 4 minutes. Add the wild mushrooms and cook until the mushrooms release their water, about 10 minutes. Add the Worcestershire sauce
and cook for 1 minute. Add 1 1/2 cups of the veal stock and simmer 5 minutes.
Combine the browned wheat
flour with the reserved 1/2 cup of mushroom-veal stock. Turn the sauce up to medium-high and rapidly stir in the flour-stock mixture. Add the salt, pepper, thyme and parsley. Lower heat, and simmer
gently for 10 to 15 minutes, or until sauce is thick and flavorful and any floury taste is gone.
Yield: about 2 1/2 cups, 2 ounces per serving