Mushroom Ketchup from The Complete Book of Home Preserving by Mary Norwak
Trim the base of each mushroom stalk and break the mushrooms into small pieces. Arrange in layers with salt in a bowl. Cover with a cloth and leave in a cool place for 5 days, stirring once or twic...
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Cooking tools:
- Jelly bag
- Oven
- Mixing bowl
- Kitchen towel
- Aluminum foil
- Spoon
Ingredients
- 1 pint/500 ml vinegar
- 1 teaspoon allspice berries
- 1 teaspoon black peppercorns
- 1 small piece root ginger
- 2lb/1 kg field mushrooms
- 3 oz/75g salt
- 6 blades mace
- 4 cloves
- 1 in/2.5 cm cinnamon stick
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