WILD MUSHROOM KETCHUP
A classic condiment made from mushrooms. Makes about 4 cups.
Provided by Alan Bergo
Categories Snack
Number Of Ingredients 12
Steps:
- Crush or chop the allspice and cloves. Pulse the mushrooms in a food processor, being very careful to coarsely pulse them in small batches, as over-processing will give a cloudy sauce.
- Combine the ground mushrooms with the salt and remaining ingredients except the water in a stock pot.
- Assess the amount of liquid, adding some of the water to moisten until the mixture is wet and slushy (dryer mushroom like polypores may take up to 1 qt of water, where boletes and cultivated mushrooms might take half that) Transfer the pot to a burner and bring to a boil, then turn off the heat and leave overnight to cool and infuse. Transfer it to a smaller container that will fit in your refrigerator overnight.
- The next day, warm the mushrooms and the liquid. Pour the mixture into a strainer lined with cheesecloth and allow to drain (you may need to work in batches. After the liquid has drained, squeeze the cheesecloth with a few handfuls of mushroom at a time to extract as much liquid as possible.
- Reduce the liquid until roughly 4 cups remain (oruntil you like the flavor, it should taste a bit like light soy) then pour intoa labeled container, chill and refrigerate until needed.
- The ketchup will keep for a long time.
MUSHROOM KETCHUP
Make and share this Mushroom Ketchup recipe from Food.com.
Provided by Tina and Dave
Categories Sauces
Time 1h
Yield 1 bottle
Number Of Ingredients 5
Steps:
- Clean mushrooms (don't wash them!) and then quarter them.
- Put the mushrooms and all the other ingredients into a pan and bring to boil, stirring frequently.
- Cover, reduce heat, and simmer gently for 30 - 40 minutes.
- Allow to cool slightly and then liquidise in a blender.
- Return to a clean pan and bring to the boil before pouring into warm bottles,.
- Cover immediately.
Nutrition Facts : Calories 555.9, Fat 1.2, SaturatedFat 0.2, Sodium 7043.6, Carbohydrate 121.7, Fiber 3.4, Sugar 114.8, Protein 10.5
PORTOBELLO MUSHROOM KETCHUP
Steps:
- In a large mixing bowl, combine mushrooms, ginger root, shallot slices and salt (which draws liquid from the mushrooms). Toss lightly to mix. Cover and marinate at room temperature for 2 days.
- In a medium, 3-quart to 4-quart saucepan, combine the mushroom mixture and liquid, vinegar, peppercorns, allspice, mace, ground ginger and nutmeg. Place over high heat and boil until the mushroom liquid evaporates; do not let mushrooms brown.
- Add chicken or beef broth to mushrooms. Bring to a boil, then reduce heat to medium-low. Cook at a lively simmer for an hour. With a blender or food processor, process the mixture in batches until it has a medium-fine texture, similar to a tapenade.
- Transfer to jars or other covered containers and allow to cool. Store, refrigerated, for as long as two weeks or, frozen, for as long as three months. Serve chilled or at room temperature, as a condiment with fish, poultry or meats.
Nutrition Facts : @context http, Calories 20, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 231 milligrams, Sugar 1 gram, TransFat 0 grams
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