Mushroom Catsup

Ingredients

1 Kg large mushrooms, chopped
1/4 cup salt
1 Tbsp allspice
1 small piece of chopped ginger
2 blades mace
1 finely chopped onion
2 1/2 cups wine vinegar

Instructions

Layer mushrooms & salt in a lidded jar. Cover and leave for 2 days, stirring 4 times. Place in a pan with remaining ingredients, cover and simmer for 30 mins. Strain into sterilised bottles. Sterilise immediately - stand bottles in a deep pan - keep at simmer for 20 mins. Now, the thicker sauces are made by passing the mushies through a blending device after the first simmer (more or less). The bottling process could, I think, be replaced by a "pressure canning" process if you live in the US. The cautions in all the recipes we have is that the bottles + contents MUST be sterilised by boiling after the contents are added or the "sauce will work". We have had no problems with the recipe/process given.