Recipe Mushroom ketchup
Preparation time:
2h
Shelf life:
3 mois
Ingredients
Preparation
- Arrange the mushrooms in a non -reactive bowl, sprinkling with salt between each layer, then on top. Cover with cling film and leave cool for 24 hours, stirring and pressing mushrooms with a wooden spoon several times during maceration.
- When you are ready to prepare the ketchup, put the dried porcini mushrooms in a small bowl and pour 250 ml of boiling water. Let them soak for an hour, then remove them using a spoon with holes. Cover a muslin sieve and pour the soaking liquid into a jug to remove any grain.
- Tie the spice mixture to a circle of muslin with kitchen string.
- Put the minced mushrooms and the liquid of their bowl in the pan. Add the dried mushrooms, their soaking liquid and the rest of the ingredients, including the sachet of spices. Bring to a boil, lower the temperature and simmer for about 1½ hours, stirring from time to time, until the mixture is very thick.
- Remove the spice bag and pass the mushrooms to the food processor or to the blender until they are very smooth. You may have to proceed by lots. Return to the cleaned saucepan, bring to a boil and simmer for 5 minutes. Pour with a funnel in hot and sterilized bottles and close tightly. Let mature for a week before using it.
The ketchup is kept 3 months, without being open, in a cool and dark place. After opening, refrigerate and use in the following week.
Extract from Gifts from the Garden by Debora Robertson, published by Kyle Books, at the price of £ 16.99 in the United Kingdom.