Mushroom Ketchup

• 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.