Quest For More Mushroom - Mushroom Ketchup

Mushroom flavour is a great addition to juicy steaks, or a chicken dish.  Chunky slices of mushrooms and even a shaker of dried porcini powder add the desired effect.  Another way to capture mushroom essence is in a mushroom ketchup.  The "ketchup" turns out differently than I first thought, it has a consistency of Worchestershire sauce.  I was expecting a thick sauce, don't be surprised when it is very liquid-like.

500 grams or 2 punnets of chestnut mushrooms, sliced

1 tsp. Salt

1/2 tsp. ground ginger

1 tsp. mixed spice

1/4 tsp. nutmeg

200 ml malt vinegar

2 tsp. brown sugar

 Layer the mushroom slices with salt in a large bowl and leave overnight.  Drain the mushroom juice.  Place the juice and the remaining ingredients in a pan and bring to a simmer.  Simmer for about 30 minutes.  Bottle and process in a hot water bath.

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