Mushroom Ketchup

Preparation info
  • Yields about

    3 lb

    • Difficulty


Appears in
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 3 lb. mushrooms
  • 3 oz. salt
  • ½ pint


Mince or chop the mushrooms, sprinkle with salt and leave for 24–36 hours. Add the vinegar and the onion to the mushrooms and their liquor and simmer gently for 21/2 hours. Strain through muslin into hot sterilized jars. Seal.