Mushroom Ketchup Recipe - Cooking Index
Mushroom Ketchup Recipe - Cooking Index
An unusual relish that goes well with hamburgers, corned beef, and cheese or cold meat sandwiches.
Type: Vegetables| 2 lbs | 908g / 32oz | Mushrooms* - drained, trimmed |
| 1 | Fresh ginger - (abt 1/4") peeled - minced | |
| 5 | Garlic cloves - minced | |
| 1/2 cup | 118ml | White distilled vinegar |
| 1 | Tomato sauce - (8 oz) | |
| 1/2 teaspoon | 2.5ml | Ground allspice |
| 1/2 teaspoon | 2.5ml | Ground cloves |
| 1 teaspoon | 5ml | Sugar |
| 1 1/2 teaspoons | 7.5ml | Salt - or more |
* Alternate Mushrooms: Common Store Mushroom, Fairy Ring Mushroom
Puree the mushrooms, ginger, and garlic in small amounts in a blender or food processor until the mixture becomes pastelike. Place it in a heavy pot. Add the remaining ingredients and simmer uncovered for 1 hour, stirring occasionally.
Pack into hot sterilized jars. Process in a canner for 15 minutes.
This recipe yields 2 pint jars.
Source:
Wild About Mushrooms by Louise Freedman
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