Mushroom Sauce

Name: Mushroom Sauce
Cuisine: American
Ingredients: 2 lb mushrooms, thinly sliced; 2 1/2 tsp salt; 3 1/2 cup water; 2 cup onion, thinly sliced; 3 clove garlic, coarsely chopped; 1 tbsp peppercorns; 1/2 tsp celery seeds; 2 cloves; 2 tsp thyme, dryed; 1 tsp basil, dryed; 3 bay leaves; 1 pinch cayenne pepper; 1/4 cup cider vinegar; 1/2 cup light corn syrup

aldo @cook_3041999

Australia

A old school recipe with a modern technique. You can use any variety of shrooms to make this. I've used some ideas from other sauce recipes to make this ketchup into a sauce. Can be used as a marinate, or to enhance the flavors of pies, puddings and sauces.

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Ingredients

2 lbmushrooms, thinly sliced
2 1/2 tspsalt
3 1/2 cupwater
2 cuponion, thinly sliced
3 clovegarlic, coarsely chopped
1 tbsppeppercorns
1/2 tspcelery seeds
2cloves
2 tspthyme, dryed
1 tspbasil, dryed
3bay leaves
1 pinchcayenne pepper
1/4 cupcider vinegar
1/2 cuplight corn syrup

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Steps

1

Layer the sliced mushrooms in a container, salting each layer. Cover and leave in a cool place overnight or for at least 6 hours.
2

Combine all ingredients except salted mushrooms, vinegar and corn syrup in a pot. Bring to the boil and then simmer for half an hour.
3

Add the salted mushrooms and bring to a rolling boil for 15 minutes.
4

Put the mixture through a wire screened strainer and discard solids.
5

OPTIONAL -- If you want to make mushroom ketchup add only cider vinegar, boil and simmer for 20. Strain mixture through cheese cloth or a coffee filter. Goto step 6...
6

Add the vinegar and corn syrup then reboil for a few minutes, turn down to simmer, cook and whisk until thickened
7

Bottle or jar, keeps well in the fridge.