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Ketchup, Mushroom

Source of Recipe

Internet


List of Ingredients

2 lbs. Fresh mushrooms (you can use a mixture of different varieties, if you like)
1 tablespoon coarse sea salt
2 shallots, peeled and chopped
1 cup vinegar
1 bay leaf
1/4 teaspoon ground nutmeg
1/4 cup unrefined brown sugar
1 teaspoon ginger, peeled and ground
1/2 teaspoon black pepper



Recipe


Slice the mushrooms into thin slices.
Place in a bowl and mix with the salt.
Cover with a kitchen towel and let stand un-refrigerated for 24 hours.
Transfer to a cooking pot and add all the other ingredients.
Bring to a boil and simmer with no covering over low heat for about 1 1/2 hours.
Remove the bay leaf, and finely blend the remaining ingredients in a food processor.
While still hot, transfer the mushroom ketchup to sterilized storage jars and seal. Move to a cool storage place and leave to settle for about two weeks before using
Sealed and stored in an airtight food saver container such as a preservative jar or a ziplock storage bag, the ketchup should keep for at least three months. Once opened, store in a refrigerator