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Mushroom Ketchup
From The New Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.


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
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground mace or nutmeg


Clean the mushrooms and chop them coarsely. Spread them out on waxed paper on a large baking sheet. Sprinkle with the salt, cover and refrigerate for two to three days, squeezing them occasionally with your hands. Drain them and rinse them well.

Combine them with the other ingredients in a saucepan, bring to a boil, reduce the heat and simmer for about 30 minutes, stirring often. Strain the mixture into a clean saucepan, pressing out all the liquid. Bring to a simmer again, then strain again through a dampened cheesecloth.

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