text: Ketchup Recipe - Mushroom Ketchup
  This is a non-tomato ketchup made of mushrooms and spices. It is a great condiment to serve with meats and poultry. Plan ahead. The mushrooms need to stand 24 hours during the first step of the recipe. If you have some mushroom-haters in the house, be aware the smell of this cooking will send them running. But 'shroom-lovers, DELIGHT!
  * 1-1/2 pounds mushrooms, firm and fresh
  * 1-1/2 Tablespoons pickling salt
  * 1 ounce dried boletus mushrooms
  * 3 cup hot tap water
  * 3 large shallots, peeled or 1 small onion, peeled
  * 10 whole allspice berries or 1/4 teaspoon ground allspice
  * 3 large mace blades
  * 1/4 cup medium or dry sherry
  Wipe mushrooms clean with a damp cloth, or brush them clean. Avoid washing them if possible; if it is necessary, swish them rapidly through a bowl of water and lift and drain them promptly. Trim off any discolored stem ends or damaged portions. Slice the mushrooms thin (a food processor fitted with the thin-slicing disc makes short work of this task) and mix them thoroughly with the salt in a ceramic bowl. Cover mushrooms with a cloth and let them stand 24 hours, stirring occasionally.
  They will become very dark (the finished ketchup will be approximately the color of black bean soup).