Portobello Mushroom Ketchup

1. 1

   In a large mixing bowl, combine mushrooms, ginger root, shallot slices and salt (which draws liquid from the mushrooms).

2. 2

   Toss lightly to mix.

3. 3

   Cover and marinate at room temperature for 2 days.

4. 4

   In a medium, 3-quart to 4-quart saucepan, combine the mushroom mixture and liquid, vinegar, peppercorns, allspice, mace, ground ginger and nutmeg.

5. 5

   Place over high heat and boil until the mushroom liquid evaporates; do not let mushrooms brown.

6. 6

   Add chicken or beef broth to mushrooms.

7. 7

   Bring to a boil, then reduce heat to medium-low.

8. 8

   Cook at a lively simmer for an hour.

9. 9

   With a blender or food processor, process the mixture in batches until it has a medium-fine texture, similar to a tapenade.

10. 10

    Transfer to jars or other covered containers and allow to cool.

11. 11

    Store, refrigerated, for as long as two weeks or, frozen, for as long as three months.

12. 12

    Serve chilled or at room temperature, as a condiment with fish, poultry or meats.

* Per serving · 4 servings · Values may vary.