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Mushroom Ketchup

Ingredients
  • 4 pounds mushrooms, preferably crimini
  • 7 tbsp coarse salt
  • 1 cup red wine vinegar
  • 2/3 cup cider vinegar
  • 1 medium red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp ground mace or nutmeg
Instructions

Wipe mushrooms clean and chop coarsely on a large baking sheet (with rim) lined with several layers of wax paper. Spread out and sprinkle with salt. Cover and refrigerate, stirring and squeezing with your hands occasionally, for 2 to 3 days. Drain the mushrooms and rinse well, discarding the liquid. Combine into a large nonreactive saucepan with vinegars, onion, garlic and spices. Bring to a boil, reduce the heat, and simmer, uncovered, stirring often, until very fragrant and flavorful, about 30 minutes. Strain into a clean saucepan, pressing out all the liquid. Bring to a simmer, then strain through a dampened cloth. Can while hot, or let cool, then cover and refrigerate for up to 1 month.

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