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Thick Mushroom Ketchup

Ingredients
  • 1 lb cremini mushrooms
  • 1/2 lb white button mushrooms
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/3 cup apple cider vinegar
  • 1 tbsp molasses or dark brown sugar
  • 1 tsp Dijon mustard
  • 1/2 tsp ground allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp black pepper
  • Pinch of ground cloves
  • 1/2 tsp kosher salt, then adjust
  • 1/4 –1/2 cup water or unsalted mushroom stock, as needed
Instructions
  1. 1
    Finely chop the mushrooms using a food processor. Pulse rather than puree.
  2. 2
    Heat the oil in a wide skillet and add the mushrooms.
  3. 3
    Cook over medium-high heat for 12–15 minutes, stirring, until much of their moisture has evaporated and they begin to brown.
  4. 4
    Add the garlic and cook another minute.
  5. 5
    Add vinegar, molasses, mustard, spices, salt, and 1/4 cup water.
  6. 6
    Reduce the heat and simmer uncovered for 15–25 minutes until the mixture is thick and concentrated.
  7. 7
    Blend until smooth, adding a little water if necessary.
  8. 8
    Return to the pan briefly if it needs more reduction, then taste for acidity, sweetness, and salt.
Read it online: https://wayfarerspantry.com/thepantry/recipe/thick-mushroom-ketchup/