Mushroom Ketchup recipe

This is not a tomato sauce, mushrooms and spices. This is a great seasoning for meat and poultry. Plan ahead. Mushrooms should rest for 24 hours during the first stage of the recipe.

Preparation time: 20 minutes

Cooking time: 1 hour and 45 minutes

Total Time: 2 hours and 5 minutes

Ingredients:

• 1-1/2 pounds mushrooms, smooth and tight
• 1-1/2 tablespoons pickling salt
• 1 ounces dried porcini mushrooms
• Domestic hot water 3 Cup
• White wine vinegar 2 cups
• 3 large peeled shallots or 1 small onion, peeled,
• 1 clove garlic, peeled,
• 10 whole allspice berries or 1/4 teaspoon allspice
• 4 whole cloves
• 3 large leaves of mace
• 2 bay leaves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground pepper
• 1/4 cup dry sherry or medium

Preparation:

Wipe mushrooms with a damp cloth or a clean brush. Do not wash, if possible; if necessary, quickly stir quickly with a bowl of water and lift and drain. Cut the ends of the pieces discolored or damaged rods. Cut the mushrooms into thin (a robot equipped with a thin cutting wheel made short work of this task) and mix well with salt in a ceramic bowl. Cover the mushrooms with a cloth and let stand for 24 hours, stirring occasionally. If very dark (last ketchup will be the color of black bean soup).

At least one hour before the end of salting, drying mushrooms combined with hot tap water; let stand, covered, until completely smooth.

Lift the mushrooms in your liquid with a slotted spoon soaked (that's the whole sand, which may be in the liquid to remove) and in the bowl of a blender or food processor. Enjoying the liquid decanted for a minute or two, then Pour over the mushrooms carefully, pause before you leave any scars. Puree the soaked mushrooms, then pour the puree into a pot preservation. Without rinsing the blender, puree the salted mushrooms; In addition, the mashing vessel.

Place about 1/2 cup of vinegar in the blender and the shallots and garlic and potato enjoyment. This puree to the mixture in the pan with the remaining vinegar, pepper, cloves, mace, bay leaves, ginger and pepper. Bring the mixture to a boil over medium heat, reduce heat and simmer tomato sauce, uncovered, stirring frequently, for 1 to 1-1/2 hours or until mushrooms are small pieces of very soft, almost gelatinous, and the tomato sauce is thick.

To test the right consistency, a spoon on a plate and let stand for 10 minutes with the pot from the heat; when little or no liquid emerges from solids, tomato sauce has thickened enough. If you pass this test, continue cooking for as long as necessary.

Press the tomato sauce through a sieve to remove the bay leaves and whole spices and puree again, repeatedly if necessary, to work in a blender or kitchens, the machine until the texture is velvety.

Rinsed Turn ketchup and cook over medium heat, stirring constantly re pot. Add the sherry.

Pour boiling half a pint of beer or glasses have hot ketchup, leaving 1/4 inch of free space. With new two-piece cover in accordance with the policies and procedures for 15 minutes, the manufacturer (or pot size) obtained Seal jars in a boiling water bath. Cool, label and store the jars. How sweet tomato sauce for a few weeks before serving. Maintain at least a year in a cool pantry.

Yield: 4 cups

Recipe Source: Fancy Pantry by Helen Witty (Workman)
Reprinted with permission.