To sit alongside the Pontack and Walnut ketchup.
1..5 kg mushroom
1 lemon
1 large onion
60g salt
1 dstspn black treacle
3 cloves
mace
1 black cardamom
5 allspice berries
lots of Szechuan pepper
thymne
lovage
nutmeg
Slice the mushrooms, onions and lemon, add the other stuff, mix well.
Allow to stand for 24 hours, stirring occasionally
! pint malt vinegar
1 pint kombucha
Add the mushrooms and all the liquids to a large pan. Bring to a simmer very slowly. Cook for 20 more minutes to reduce a bit and then allow to cool.
Drain the mushrooms, squeeze out all the liquid, I use a small cider press.
Keep the mushrooms, they are going to be dried and powdered.
.Bottle the liquid, age for as long as possible.
1..5 kg mushroom
1 lemon
1 large onion
60g salt
1 dstspn black treacle
3 cloves
mace
1 black cardamom
5 allspice berries
lots of Szechuan pepper
thymne
lovage
nutmeg
Slice the mushrooms, onions and lemon, add the other stuff, mix well.
Allow to stand for 24 hours, stirring occasionally
! pint malt vinegar
1 pint kombucha
Add the mushrooms and all the liquids to a large pan. Bring to a simmer very slowly. Cook for 20 more minutes to reduce a bit and then allow to cool.
Drain the mushrooms, squeeze out all the liquid, I use a small cider press.
Keep the mushrooms, they are going to be dried and powdered.
.Bottle the liquid, age for as long as possible.