Mushroomcatsup Recipes

WILD MUSHROOM KETCHUP

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

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.

MUSHROOM CATSUP

Steps:

• Chop the mushrooms and place in a mixing bowl.
• Sprinkle with the salt and set aside for 24 hours.
• ,stirring occasionally.
• Drain the mushrooms and rinse in cold water.
• Place the mushrooms in a saucepan with the onion and garlic.
• Add the pickling spice and vinegar.
• Bring the mixture to a boil, then reduce heat, cover the pan and simmer for 30 to 45 minutes.
• until mushrooms are soft.
• With the back of a wooden spoon push the mixture through a nylon strainer placed over a mixing bowl.
• Return the mixture to a clean saucepan and bring to a boil.
• Pour into the prepared bottles, leaving 1" headspace, seal at once and sterilize by putting bottles in large pot of water on rack and bring to boil.
• Simmer for 20 minutes.
• Remove bottles and tighten screw caps.

MUSHROOM SOUP

Steps:

• Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
• Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
• Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
• Serve in warm bowls. Sprinkle with minced parsley.

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.