Mushroom Ketchup II

Last Updated on October 21, 2024

Recipe from Estonia for sauteed mushrooms, pressed, sterilized. We use as a side dish with meat.

Ingredients:

1.5 kg mushrooms (chanterelles, pigeon mushrooms, chanterelles, etc.) 100 g salt 2 tsp of allspice 2 tsp ground pepper 1 tsp mace 1 teaspoon ground cloves 1 teaspoon ground cinnamon 2-4 tablespoons tomato puree 2 tbsp sugar 1/2 l of vinegar 2 pieces dried chillies salt

Procedure:

1. Salt the cleaned and thickly sliced mushrooms and let them rest, preferably in a porcelain bowl
2. Boil all the spices with vinegar and chillies, add sugar, set aside and leave to infuse for at least 2 hours, but overnight, the better the quality of the infusion
3. Put the rest of the mushrooms in a pot, pour a small amount of vinegar and puree, simmer under the lid until tender, about 10-15 minutes, blend the soft mushrooms with a stick blender
4.