Start by emptying the bag of dried mushrooms into a pot. The amount is not so crucial; you can easily make a large portion and freeze the rest in bags of about 3 dl.

Peel the root vegetables and cut them into smaller pieces.

Bring the water to a boil (either in a pot or an electric kettle) and mix the water, mushrooms, and root vegetables.

Normally, dried mushrooms are soaked in cold water so they can be used at a later time. Here, we'll achieve two things at once by pouring boiling water on them, creating a really good stock out of them. The mushrooms can still be used afterward.

Let the mushrooms steep for at least 30 minutes, but preferably longer. The longer they steep, the more flavor the stock will have.

As if the stock doesn't give enough, the fried mushrooms add flavor and texture to the dish.

Heat your saucepan (the one in which you'll make the sauce) over relatively high heat (12 out of 14 on my stove).

Slice your mushrooms. You can use the rehydrated dried mushrooms or a fresh pack; the choice is yours.

When it is hot, add the butter and fry the mushrooms for about 2 minutes on each side.

Take them out of the saucepan and try to keep their liquid in the pot, as it will add flavor to the sauce. Set them aside in a bowl.

Turn down the heat on the pot a bit (around 9-10 out of 14 on my stove).

Add butter and let it melt. When it sizzles, you are ready for the next step.

Add the flour while whisking vigorously with a whisk. It's important to whisk the "flour ball" well so that there are no lumps.

Let it cook through for 3-5 minutes, stirring the pot occasionally.

Now add 1-2 dl of the stock while whisking vigorously. When it has thickened completely, add more stock until you have no more left.

Turn down the heat (to about 4-5 on my stove).

Then add the cream and let it simmer for a few minutes.

Add red currant jelly and a bit of salt and pepper from the grinder.

Taste and adjust, you will likely need to add more salt and pepper.

Add the fried mushroom slices to the sauce and let it heat for about 2 minutes.

The sauce is now ready to use.