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Mushroom Ketchup 05

This Mushroom Ketchup 05 recipe uses Very Hot Water, Salt, Each Cider Vinegar And Tawny Port, and Black Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 2 tbsp
• 1/4 cup
• 1/4 tsp

Method (preview)

1. 1

   Place the dried mushrooms in a small bowl or a 1-quart canning jar, cover with the water, weight with a saucer or an empty jar to keep the mushrooms submerged, and let stand 30 minutes, until they are soft.

2. 2

   Lift out the mushrooms with a slotted spoon, pour the soaking water through a paper coffee filter set in a strainer over a jar or deep bowl, and reserve.

3. 3

   With scissors, cut the soaked mushrooms into pieces, discarding the stems, which are tough.

4. 4

   Then, wash the cultivated mushrooms under cold running water and set them on a double layer of paper towels to drain.

5. 5

   Transfer both kinds of mushrooms (half or quarter the cultivated variety if they are large) to the workbowl of a food processor, in batches if necessary, and pulse/chop fine; do not liquefy.

6. 6

   Transfer the mixture to a 1-quart refrigerator container, stir in the salt, cover tightly and refrigerate for 2 or 3 days, stirring occasionally.

7. 7

   Then, drain the mushrooms in a fine-meshed strainer set over a deep bowl, pushing with a wooden spoon to extract as much liquid as possible.

8. 8

   Place a handful of the chopped mushrooms at a time in a large white cotton handkerchief and twist it over the strainer to obtain still more liquid; set the solids aside to make duxelles.

9. 9

   When you have wrung out as much liquid as possible, pour it through a paper coffee filter (do not reuse the first one) set in a strainer over a 1-1/2 quart saucepan; add the reserved filtered liquid from the oriental mushrooms, and all remaining ingredients, and boil, uncovered, about 30 minutes.

10. 10

    Pour into hot, sterlized bottles, cover, and cool.

11. 11

    Lable and refrigerate for immedate use; freeze for long-term storage.

12. 12

    Shake before using to mix in the sediment that settles during storage.