Mushroom Ketchup
| 1 kg ( 2 lb ) large, dark open mushrooms |
90 g ( 3 oz/¾ cup ) coarse cooking salt |
| 600 ml ( 1 pint/2½ cups ) vinegar |
1 5cm ( 2in ) piece of dried ginger |
| 6 blades of mace |
4 whole cloves |
| 1 teaspoon of allspice |
1 teaspoon black peppercorns |
| 1, 2½ cm ( 1 in ) cinnamon stick |
|
Cut off the bottom of the
mushroom stalks and discard. Break the mushrooms and stalks into small pieces.
In a large ovenware bowl, layer the mushrooms and salt. Let stand in a cool
place for 5 days, stirring each day.
On the 5th day, preheat the
oven to 150C ( 300 F ). Cover the mushrooms and liquid in bowl with tinfoil.
Place in the oven for 1½ hours. Strain through a jelly bag. In a large
saucepan, bring the liquid, vinegar ginger and spices to the boil. Reduce the
heat, and simmer until the liquid is reduced by half. Strain through a
jelly bag into another large saucepan. Bring to the boil and simmer until
thickened.
Ladle into hot sterilized
jars and seal.
Makes 2, 250 g ( 8 oz )
jars.
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