Mushroom Ketchup

It used to be possible to buy mushroom ketchup, but I wasn't able to find it for many years. In this day of the Internet it is available online from U.S. sources at Ketchup World and DC Imports. There are several other sources in the U.K. I haven't tried any of these because I still have several years supply of the homemade variety. This recipe is from the Joy of Cooking, 1997 edition, and is copyright © 1997 by The Joy Of Cooking Trust and The MRB Revocable Trust.

One batch (about 3-½ cups), canned, will make many years' worth of Fleming Salad Dressing.

Mushrooms bring the woodsy fragrances of the forest to the table. Unlike our thick, sweet, tomato-based ketchups, this English condiment for robust meats and game is a thin, pungent, deeply flavored sauce.

Wipe clean and chop coarsely on a large baking sheet (with rim) lined with several layers of wax paper:

4 pounds mushrooms, preferably cremini

Spread out and sprinkle with:

7 tablespoons coarse salt

Cover and refrigerate, stirring and squeezing in your hands occasionally, for 2 to 3 days. Drain mushrooms and rinse well, discarding the liquid. Combine in a large nonreactive (e.g. Teflon or stainless steel or enamel) saucepan with:

1 cup red wine vinegar
2/3 cup cider vinegar
1 medium red onion, finely chopped
1 clove garlic, finely chopped
½ teaspoon ground black pepper
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground mace or nutmeg

Bring to a boil, reduce the heat, and simmer, uncovered, stirring often, until very fragrant and flavorful, about 30 minutes. Strain into a clean saucepan, pressing out all the liquid. Bring to a simmer, then strain through a dampened cloth. Can while hot; or let cool then cover and refrigerate for up to 1 month.