Many thanks goes to J from Wales at the Down to Earth Forum for finding the recipe for me....
Here is what took place.
Mushroom ketchup (from Preserving, by Oded Schwartz)
2 kg / 4 lb large flat-cap mushrooms
60 g / 2 oz dried ceps (optional) (I never used these)
150 g / 5 oz salt
300 g / 10 oz shallots, unpeeled, quartered
5 cm / 2 in piece of ginger root, bruised
125 ml / 4 fl oz port
1 Tbsp cloves
2 tsp crumbled mace blades ( I used roughly chopped nutmeg pieces)
Put the fresh mushrooms in the food processor and coarsely chop. Arrange in thin layers with the dried ceps (if using) in a casserole dish, sprinkling each layer with some of the salt. Cover and leave to stand for 24 hours.
Pour into hot sterilised bottles and seal. I am to tired tonight to bring back to the boil, but I will do it first thing in the morning. For now, I will just refridgerate it overnight. I have some small brown glassed bottles, I think I will bottle this in. That way I only have a small amount open at any one time.
Water bath for 20 minutes, then check the seals. The ketchup will be ready in one month, but improves with keeping.
Hey, that looks great! What sort of volume did you end up with?
ReplyDeleteIt is so long since I made it, but I do remember it smelling really good.
Thanks J, I haven't measured it yet, but I'm thinking just on a litre. It smells soooo good...any ideas of when to use it once it matures?
ReplyDelete