Categories : sauces & marinades
3 pounds mushrooms
3 ounces sea salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1 pint red wine vinegar
2 tablespoons sherry
Remove the mushroom stalks and wipe the mushrooms clean with a damp tea towel. Break the mushrooms into pieces and place in a colander (and place the colander in a bowl), sprinkle with the sea salt and leave in a cool place over night.
The next day the excess moisture will have drained from the mushrooms, discard this. Place the mushrooms in an oven proof dish and mash them up with a fork, add the vinegar and spices. Cover the pot and cook the mixture at 160c for about 30 minutes.
Remove from oven and strain. Discard the mushrooms and add the sherry to the juice. Pour the juice into sterilised bottles, then sterilise them further by placing the bottles into a pan of boiling water for 30 minutes ( A gentle boil, you don't want the contents of the bottle to spill out). Remove from hot water bath and seal the bottles securely. Keeps for months in a cool dark place, once opened store in the fridge.
Description:
"Here's 'my' recipe adapted from God knows where, it's likely to be Acton or Beeton (some might say that's the same thing). I know I adapted it from somewhere about 10 years ago so if anyone thinks they know who inspired me then please remind me."
