Mushroom Ketchup
1 1/2 lb Mushrooms, firm & fresh 1 1/2 tb Pickling salt 1 oz Dried boletus mushrooms 3 c Hot tap water 2 c White wine vinegar 3 lg Shallots, peeled -=OR=- 1 sm Onion, peeled 1 ea G...
Ingredients
- 11/2 lb mushrooms, firm & fresh
- 11/2 tb pickling salt
- 1ozdried boletus mushrooms
- 3cup hot tap water
- 2cup white wine vinegar
- 3large shallots, peeled -=or=-
- 1small onion, peeled
- 1ea garlic clove, peeled
Directions
- 1
1 1/2 lb Mushrooms, firm & fresh 1 1/2 tb Pickling salt 1 oz Dried boletus mushrooms 3 c Hot tap water 2 c White wine vinegar 3 lg Shallots,
- 2
Avoid washing them if possible
- 3
if it is necessary, swish them rapidly through a bowl of water and lift and drain them promptly
- 4
Trim off any discolored stem ends or damaged portions
- 5
Slice the mushrooms thin (a food processor fitted with the thin-slicing disc makes short work of this task) and mix them thoroughly with the
- 6
Cover mushrooms with a cloth and let them stand 24 hours, stirring occasionally
- 7
They will become very dark (the finished ketchup will be approximately the color of black bean soup)
- 8
At least an hour before the end of the salting period, combine the dried boletus mushrooms with the hot tap water