Wild Mushroom Ketchup 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.

KETCHUP SHRIMP WITH WILD MUSHROOMS AND LAP CHEONG RICE

Steps:

• Preheat the oven to 450 degrees F. Toss the mushrooms with some oil and salt and spread them out on two baking sheets. Roast until slightly shriveled but still tender, 15 to 17 minutes. Sprinkle with crumbled nori.
• Add the rice to a pot; cover with water by 1/4 inch. Bring to a boil and cook uncovered until small holes appear on the surface of the rice. Reduce the heat to a simmer, cover the pot and steam for another 12 to 15 minutes, until the rice is fluffy and all the water is evaporated.
• While the rice is cooking, saute the lap cheong in a skillet until the fat is rendered, about 4 minutes. Mix the sausage into the cooked rice.
• Heat 1 tablespoon canola oil in a wok. Add the garlic and ginger and saute until aromatic, about 2 minutes. Add the shrimp and saute briefly just to brown the shells, another minute or two. Add the ketchup, oyster sauce, Worcestershire, tamari and black pepper. Cook until the sauce is reduced and the shrimp are cooked through, about 3 minutes more.
• To serve: Arrange the shrimp, rice and mushrooms separately on each plate.

WILD MUSHROOM-CHEDDAR BURGER

Steps:

• Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• Cook the burgers using the canola oil (see Cook's Note) and topping each one with a slice of cheese and a basting cover during the last minute of cooking.
• Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.
• I love ketchup as much as the next American does, but when I was designing the menu for Bobby's Burger Palace, I knew that I wanted to have a little something extra to offer in the squeeze bottles. The simple addition of pureed chipotle in adobo gives prepared ketchup an exciting smoky edge, while still keeping its sweet yet tangy identity intact.
• Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.

WILD RICE SALAD WITH MUSHROOMS

Steps:

• Bring the broth to a boil and add the wild rice. Simmer this until the rice is done, checking after 20 minutes; real wild rice will be done, but farmed will likely need up to another 20 minutes. When the rice is done, drain it and set it aside.
• Get a large sauté pan hot over medium-high heat. Add the mushrooms. Shake the pan and let the mushrooms sear until they start to give up their water. Once they do, sprinkle with salt. Once the water has mostly boiled away, add the butter or vegetable oil and the sliced onion. Toss to combine. Cook, stirring often, until you get some nice browning on both the mushrooms and the onion.
• Add the garlic and sage and cook another minute or two. Add the wild rice and the remaining ingredients to the pan, toss to combine and let cook one more minute. Serve hot or at room temperature.

MUSHROOM KETCHUP

Steps:

• Wipe fresh mushrooms clean with a damp cloth, or brush them clean. Avoid washing them if possible; if it is necessary, swish them rapidly through a bowl of water and lift and drain them promptly. Trim off any discolored stem ends or damaged portions.
• Slice the mushrooms thinly (a food processor fitted with the thin-slicing disc makes short work of this task) and mix them thoroughly with the pickling salt in a ceramic bowl. Cover mushrooms with a cloth and let them stand 24 hours, stirring occasionally. They will become very dark (the finished ketchup will be approximately the color of black bean soup).
• At least an hour before the end of the salting period, combine the dried boletus mushrooms with the 3 cups hot tap water; let them stand, covered, until completely soft.
• Lift the dried soaked mushrooms from their liquid with a slotted spoon (this is to eliminate any grit that may be in the liquid) and place them in the bowl of a food processor or blender. Let soaking liquid settle for a minute or two, then carefully pour it over the mushrooms, stopping before any grit is poured out. Puree the soaked mushrooms, then pour the puree into a saucepan.
• Without rinsing the processor or blender container, puree the salted mushrooms; add this puree to the saucepan.
• Place about 1/2 cup of the vinegar in the blender and add the shallots and garlic ; process them to a puree. Add this puree to the mixture in the saucepan, together with the rest of the vinegar, the allspice , cloves, mace , bay leaves, ginger and pepper.
• Bring the mixture to a boil over medium-high heat, lower heat, and simmer the ketchup, uncovered, stirring it often, for 1 to 1 1/2 hours, or until the tiny fragments of mushroom are very soft, almost jelly-like, and the ketchup is thick.
• To test for correct consistency, pour a spoonful onto a saucer and let it stand 10 minutes, with the pot off the heat; if very little or no liquid seeps from the solids, the ketchup has thickened enough. If it does not pass this test, resume the cooking for as long as necessary.
• Press ketchup through a sieve to remove the bay leaves and whole spices , then puree it again, in batches if necessary, in a blender or food processor, running the machine until the texture is velvety smooth.
• Return ketchup to the rinsed-out pan and bring it to a full boil again over medium-high heat, stirring it constantly. Stir in the sherry.
• Ladle the boiling-hot ketchup into hot, clean half-pint or pint canning jars, leaving 1/4 inch of headspace. Seal jars with new 2-piece canning lids according to manufacturer's directions and process for 15 minutes (for either size jar) in a boiling-water bath. Cool, label and store the jars. Let ketchup mellow for a few weeks before serving it. This keeps for at least a year in a cool pantry. Recipe Source: by Helen Witty (Workman) Reprinted with permission.

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.

NANA'S MEATLOAF WITH WILD MUSHROOM GRAVY

Steps:

• Preheat oven to 450 degrees. Mixx all ingredients very well. Bake in a 4 x 4 x 9 inch baking pan. Bounce pan on counter until packed, then bake for 50 minutes.
• PREPARATION OF THE SAUCE:.
• Heat oil in pan, add garlic and mushrooms and salt and cook until soft. Add marjoram and remove from heat. Use equal parts of meatloaf fat and flour and make brown roux in heavy saute pan over medium high heat. Add stock while stirring, then strain. Return gravy to pan, add mushrooms and reduce until thickened. Season with fresh pepper.