Portobello Mushroom Ketchup

Name: Portobello Mushroom Ketchup
Total time: 1 h 30 min
Yield: 2 quarts
Ingredients: 2 pounds portobello mushrooms, chopped into 1/2-inch to 1-inch pieces; 1 4-inch knob ginger root, thinly sliced; 1 shallot, thinly sliced; 1/4 cup kosher salt; 1 cup red-wine vinegar; 1 teaspoon peppercorns; 1 teaspoon ground allspice; 1/8 teaspoon ground mace; 1/8 teaspoon ground ginger; 1/8 teaspoon ground nutmeg; 4 cups homemade or canned low-sodium chicken or beef broth

By Amanda Hesser

Total Time: 1 hour 30 minutes plus 2 days marinating
Rating: (0)
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Ingredients

Yield:2 quarts

2pounds portobello mushrooms, chopped into ½-inch to 1-inch pieces
14-inch knob ginger root, thinly sliced
1shallot, thinly sliced
¼cup kosher salt
1cup red-wine vinegar
1teaspoon peppercorns
1teaspoon ground allspice
⅛teaspoon ground mace
⅛teaspoon ground ginger
⅛teaspoon ground nutmeg
4cups homemade or canned low-sodium chicken or beef broth

Ingredient Substitution Guide

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Preparation

Step 1
In a large mixing bowl, combine mushrooms, ginger root, shallot slices and salt (which draws liquid from the mushrooms). Toss lightly to mix. Cover and marinate at room temperature for 2 days.
Step 2
In a medium, 3-quart to 4-quart saucepan, combine the mushroom mixture and liquid, vinegar, peppercorns, allspice, mace, ground ginger and nutmeg. Place over high heat and boil until the mushroom liquid evaporates; do not let mushrooms brown.
Step 3
Add chicken or beef broth to mushrooms. Bring to a boil, then reduce heat to medium-low. Cook at a lively simmer for an hour. With a blender or food processor, process the mixture in batches until it has a medium-fine texture, similar to a tapenade.
Step 4
Transfer to jars or other covered containers and allow to cool. Store, refrigerated, for as long as two weeks or, frozen, for as long as three months. Serve chilled or at room temperature, as a condiment with fish, poultry or meats.