Mushroom Ketchup + Spiced Mushroom Powder
Both mushroom ketchup and spiced mushroom powder are flavourful and versatile condiments to add a little umami in cooking.
assorted fresh mushrooms of any kind (I used 50/50 white and crimini)
assorted dried mushrooms of any kind (I used yellow boletes, oyster mushrooms, portobello, porcini)
yellow onion, chopped
nutmeg, dry powder or freshly grated
raw apple cider vinegar
Wash the fresh mushrooms to remove dirt. Finely dice the mushrooms. Chop up the onion.
Toast the cloves in a cast iron skillet on the stove for 5 minutes. Zest the lemon.
Combine diced mushrooms, sea salt, bay leaves, chopped onion, lemon zest, nutmeg, cloves, cayenne pepper in a large mixing bowl. Cover and let it rest in room temperature for up to 1 day.
Transfer the mixture into a large pot. Add the apple cider vinegar and additional water.
Bring the pot to a boil, then simmer for about 30 minutes, until the liquid is reduced to about 2 cups. Let the pot cool down for about 10 minutes.
Strain the mushroom mixture through a fine seive or layered cheese cloth. Press down and squeeze the mushroom pieces to release all the liquid.
Store the liquid in a sealed bottle. It will last indefinitely.
Spiced Mushroom Powder
Spread the cooked mushroom pieces on a large baking sheet.
Bake the mushrooms at 200℉ for 10 hours, or until thoroughly dehydrated.
Pulverize the dried mushrooms in a coffee grinder. Process in batches if needed.
Store the dry powder in a sealed container.
~ Nourishing Recipes Based on Ancestral Wisdom & Modern Science ~