Shaggy Inkcap Mushroom Catsup RecipeOrigin: Britain Period: Traditional |
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Many consider any but the very youngest shaggy ink cap mushrooms to be completely inedible. This is partly due to the fact that they are liquefying from the inside and the dripping ink puts many off. However, mushrooms that are beginning to opening, or which have begun to liquefy are perfect for making this classic mushroom condiment. Ingredients:
1 kg young (opening but not opened) shaggy ink cap mushrooms (or mushrooms that have begun to liquefy) Preparation
Shaggy Inkcap Mushroom Catsup Preparation:Method:Wipe the mushrooms clean with a dry cloth (do not wash under the tap). Slice the mushrooms thinly (both shaggy ink cap and Shiitake) and mix with the salt in a ceramic bowl. Cover with a cloth and allow to stand for 24 hours. About an hour before the end of the salting period combine the dried boletus mushrooms with 240ml hot water and allow to stand until completely soft. Next lift the mushrooms from their liquid with a slotted spoon place in a food blender. Let the liquid settle in the bottom of the salting bowl and carefully pour over the sliced mushrooms (be careful to leave any sediment behind). Puree the mushrooms and place in a large pan. Next puree the boletus mushrooms and add these to the pan as well. Pour about half the vinegar into the blender, add the shallots and garlic and puree. Add this to the pan along with the ale and the remaining vinegar. Grind the spices with a pestle and mortar and add these to the pan as well (leave the bay leaves whole). Bring the mixture to a rapid boil then reduce to a simmer and, stirring often, cook for at least 1.5 hours until the ketchup is thick and the remaining fragments of mushroom are very soft. To test the consistency of the catsup pour a spoonful onto a saucer and let it stand 10 minutes, with the pot off the heat. If very little or no liquid seeps from the solids, the ketchup has thickened enough. If it does not pass this test, resume the cooking for as long as necessary. When ready remove the bay leaves, allow to cool and puree the catsup again until the mixture becomes velvety smooth. Return the puree to a rinsed-out pan, bring back to the boil and add the sherry. Cook for about five minutes, stirring continually, then ladle the hot liquid into jars pre-warmed in the oven. Leave about 0.5cm headspace and seal the jars properly. Allow to cool then label and store. The catsup should be allowed to mellow for a few weeks before using and unopened the jars should keep for at least a year if stored in a cool place. |
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