Mushroom Ketchup

Mushroom Ketchup 

Core recipe

Points per recipe: 0

1kg open mushrooms

25g salt

1tsp black peppercorns

1 tsp whole allspice

10 cloves

piece root ginger

500ml malt or wine vinegar

Wipe mushrooms and cut up roughly.  Place in a bowl, sprinkle with salt and mix well.  Cover and leave overnight.

Mash mushrooms with a potato masher, crush the peppercorns, allspice, ginger & cloves and add to the mushrooms with the vinegar.

Place mushroom mixture into a pan and bring to the boil.  Simmer for 30 mins.

Pour mixture into a sieve over a jug, rub through using a wooden spoon to make a puree, or blend with a liquidiser or hand blender.

Pour into hot sterilised bottles and seal whilst hot with screw caps.

Almost fill a saucepan with water, bring to the boil, slacken screw caps by a ¼ turn, place bottles into the water, so that they are covered up to the neck.  Simmer for 30 mins.

Remove bottles from the water, tighten the screw, cool, label and store.

Serve with meats, fish and veg.