I finished the umami mushrooms .
from the mushrooms that i hanged i got 2 cups of mushrooms juice .
in a saucepan i put thin sliced shallot 240 ml (8oz) of red wine ,
120 (4oz) red wine vinegar , 1/2 tsp mace ,2 clove .and the mushroom juice.
i reduced it by 2/3 .
i filter it and thicken it with cornstarch .now i got mushroom Ketchup .a recipe from the
18 Century .
remeber the mushrooms that i left pickling now i mix few of them in ketchup .
now to the Difficult task to explain the flavors .
1 the pickled mushrooms they are soft and firm with a Tingling taste from the wine vinegar .they taste great , i will put it on a italian salad with shavings of Parmesan cheese .or on cold meats .
2 .i tasted the ketchup it got a salty taste and it leaves an unknown taste in your mouth .
I put it in a spanish chorizo sandwich . BOOM .this sauce turned to be an amplifier of flavors .
over the weekend i will try to do a burger or a steak with this sauce .
thanks for your patience .