----- Now You're Cooking! v4.20 [Meal-Master Export Format]
       Title: Mushroom Ketchup
  Categories: dips, relishes, sauces, vegetables
       Yield: 4 cups
   1 1/2 lb mushrooms, firm & fresh
   1 1/2 tb pickling salt
       1 oz dried boletus mushrooms
       3 c  hot tap water
       2 c  white wine vinegar
       3 lg shallots; peeled
       1 sm onion, peeled
       1    garlic clove, peeled
      10    whole allspice
     1/4 ts ground allspice
       4    whole cloves
       3 lg mace blades
       2    bay leaves
     1/2 ts ground ginger
     1/2 ts freshly ground pepper
     1/4 c  medium or dry sherry
   Wipe mushrooms clean with a damp cloth, or brush them clean.  Avoid washing
   them if possible; if it is necessary, swish them rapidly through a bowl of 
   water and lift and drain them promptly.  Trim off any discolored stem ends 
   or damaged portions.  Slice the mushrooms thin (a food processor fitted    
   with the thin-slicing disc makes short work of this task) and mix them     
   thoroughly with the salt in a ceramic bowl. Cover mushrooms with a cloth   
   and let them stand 24 hours, stirring occasionally. They will become very  
   dark (the finished ketchup will be approximately the color of black bean   
   soup). At least an hour before the end of the salting period, combine the  
   dried boletus mushrooms with the hot tap water; let them stand, covered,   
   until completely soft. Lift the soaked mushrooms from their liquid with a  
   slotted spoon (this is to eliminate any grit that may be in the liquid) and
   place them in the container of a blender or food processor. Let soaking    
   liquid settle for a minute or two, then carefully pour it over the         
   mushrooms, stopping before any grit is poured out.  Puree the soaked       
   mushrooms, then pour the puree into a preserving pan.  Without rinsing the 
   blender container, puree the salted mushrooms; add this puree to that in   
   the pan. Place about 1/2 cup of the vinegar in the blender and add shallots
   and garlic; process them to a puree. Add this puree to the mixture in the  
   pan, together with the rest of the vinegar, the allspice, cloves, mace, bay
   leaves, ginger and pepper.  Bring the mixture to boiling over medium-high  
   heat, lower heat, and simmer the ketchup, uncovered, stirring it often, for
   1 to 1 1/2 hours, or until the tiny fragments of mushroom are very soft,   
   almost jellylike, and the ketchup is thick. To test for correct            
   consistency, 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. Press ketchup through a sieve 
   to remove the bay leaves and whole spices, then puree it again, in batches 
   if necessary, in a blender or food processor, running the machine until the
   texture is velvety smooth. Return ketchup to the rinsed-out pan and bring  
   it to a full boil again over medium-high heat, stirring it constantly. Stir
   in the sherry. Ladle the boiling-hot ketchup into hot, clean half-pint or  
   pint canning jars, leaving 1/4 of headspace. Seal jars with new two-piece 
   canning lids according to manufacturer’s directions and process for 15     
   minutes (for either size jar) in a boiling-water bath. Cool, label and     
   store the jars. Let ketchup mellow for a few weeks before serving it. Keeps
   for at least a year in a cool pantry.