Mushroom Ketchup
A savory non-tomato ketchup, featuring mushrooms, shallots, and a blend of spices, perfect for serving with meats and poultry.
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Instructions
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Prepare a boiling-water bath for canning.
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Clean and thinly slice fresh mushrooms, then mix them with pickling salt in a ceramic bowl. Cover and let stand for 24 hours, stirring occasionally.
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Soak dried boletus mushrooms in 3 cups hot water for at least one hour until soft.
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Lift soaked mushrooms from their liquid, leaving any grit behind, then puree them and pour into a saucepan.
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Puree the salted mushrooms and add this puree to the same saucepan.
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Puree shallots and garlic with 1/2 cup vinegar. Add this puree, the remaining vinegar, and all spices (allspice, cloves, mace, bay leaves, ginger, pepper) to the saucepan.
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Bring the mixture to a boil over medium-high heat, then reduce heat and simmer uncovered for 1 to 1.5 hours, stirring often, until thickened and mushroom fragments are very soft.
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Test consistency by cooling a spoonful on a saucer for 10 minutes; if little or no liquid seeps, it has thickened enough.
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Press the ketchup through a sieve to remove bay leaves and whole spices, then puree it again until velvety smooth.
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Return ketchup to the rinsed pan, bring to a full boil over medium-high heat, stirring constantly, then stir in sherry.
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Ladle boiling-hot ketchup into hot, clean half-pint or pint canning jars, leaving 1/4 inch headspace. Seal jars and process for 15 minutes in the boiling-water bath.
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Cool, label, and store the jars, allowing the ketchup to mellow for a few weeks before serving.