Use the sauce for any kind of stuffed leaves –with meat or vegetarian— as well as with braised greens and other vegetables.
1/2 cup dried wild mushrooms
1 tablespoon wakame or any dried seaweed (optional)
1 1/2 cups very hot water
3 garlic cloves, sliced
2 tablespoons olive oil
1 cup white wine
2 large eggs
1/4 cup lemon juice, or more to taste
1 cup thick yogurt, preferably full-fat
2 tablespoons cornstarch
4 tablespoons freshly squeezed lemon juice, or more, to taste
Salt and freshly ground black pepper
In a bowl soak for 20 minutes the mushrooms and seaweed, if using, in 1 1/2 cups very hot water. Drain, reserving the broth, and puree in the blender, together with the garlic.
In a saucepan warm the olive oil and briefly sauté the mashed mushrooms until the garlic starts to smell. Add the wine and the reserved broth, together with 1/2 cup water and bring to a boil. Lower the heat and simmer for 3 minutes.
Meanwhile, in a medium bowl, whisk the eggs, 3 tablespoons of the lemon juice, 2 tablespoons of water and the yogurt. In a small bowl, whisk the cornstarch with 2 tablespoons water and the remaining lemon juice, then whisk this into the egg mixture. Whisking constantly, slowly pour about 1 1/2 cups of the hot broth, 1/2 cup at a time, into the egg mixture.
Pour the egg mixture into the saucepan and simmer, stirring gently, until the sauce thickens and starts to boil. Taste and adjust the seasonings, adding salt, pepper and more lemon juice if you like.