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Mushroom Ketchup 03

Mushroom Ketchup 03 comes together with Coarse Salt, Red Wine Vinegar, Cider Vinegar, Garlic Finely Chopped, and Ground Black Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 7 tbsp
• 1 cup
• 2/3 cup
• 1 clove
• 1/2 tsp

Method (preview)

1. 1

   Wipe mushrooms clean and chop coarsely on a large baking sheet (with rim) lined with several layers of wax paper.

2. 2

   Spread out and sprinkle with salt.

3. 3

   Cover and refrigerate, stirring and squeezing with your hands occasionally, for 2 to 3 days.

4. 4

   Drain the mushrooms and rinse well, discarding the liquid.

5. 5

   Combine into a large nonreactive saucepan with vinegars, onion, garlic and spices.

6. 6

   Bring to a boil, reduce the heat, and simmer, uncovered, stirring often, until very fragrant and flavorful, about 30 minutes.

7. 7

   Strain into a clean saucepan, pressing out all the liquid.

8. 8

   Bring to a simmer, then strain through a dampened cloth.

9. 9

   Can while hot, or let cool, then cover and refrigerate for up to 1 month.