日月老茶廠Let's make a heart tea

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18世紀的番茄醬作法

 Ingredients:

2lbs fresh mushrooms, wiped clean and broken or cut into small pieces.
2T Kosher or Sea Salt
2 -3 Bay Leaves
1 Large Onion, chopped
Zest of 1 Lemon
1T Grated Horseradish
1/4t Ground Clove
1/2t Ground Allspice
Pinch of Cayenne
1/2c Cider Vinegar

Instructions:
Combine the mushrooms, salt, and bay leaves in a non-metallic pot orbowl. Cover and let set overnight.

Transfer mushroom mixture to a cooking pot and add the remaining ingredients. Bring to a boil over medium-high heat, then reduce heat to low to simmer the mixture for 15 minutes. (Optional: you could simmer the mixture longer, stirring all the while, to reduce the liquid to about half for a more concentrated flavor.)

Remove from the heat and allow to cool. Strain out all the solids through a piece of cloth, squeezing or wringing the cloth to remove as much liquid as possible.

Bottle and cork.

PLEASE NOTE! Don’t throw away the wrung-out mushroom mixture! Spread it out on a baking sheet and dry it thoroughly in a 200-degree (F) oven. Remove the mushrooms when they are completely dry and hard. This can be ground into a powder and stored in a tin for seasoning or left in its original form to be added to soups and stews. This mushroom seasoning is absolutely delicious!

連結http://savoringthepast.net/2012/08/01/did-george-washington-use-ketchup/

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