Instructions: 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.

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