Portobello Mushroom Ketchup

• 2 pounds portobello mushrooms, chopped into 1/2-inch to 1-inch pieces
• 1 4-inch knob ginger root, thinly sliced
• 1 shallot, thinly sliced
• 1/4 cup kosher salt
• 1 cup red-wine vinegar
• 1 teaspoon peppercorns
• 1 teaspoon ground allspice
• 18 teaspoon ground mace
• 18 teaspoon ground ginger
• 18 teaspoon ground nutmeg
• 4 cups homemade or canned low-sodium chicken or beef broth

1. In a large mixing bowl, combine mushrooms, ginger root, shallot slices and salt (which draws liquid from the mushrooms).
2. Toss lightly to mix.
3. Cover and marinate at room temperature for 2 days.
4. In a medium, 3-quart to 4-quart saucepan, combine the mushroom mixture and liquid, vinegar, peppercorns, allspice, mace, ground ginger and nutmeg.
5. Place over high heat and boil until the mushroom liquid evaporates; do not let mushrooms brown.
6. Add chicken or beef broth to mushrooms.
7. Bring to a boil, then reduce heat to medium-low.
8. Cook at a lively simmer for an hour.
9. With a blender or food processor, process the mixture in batches until it has a medium-fine texture, similar to a tapenade.
10. Transfer to jars or other covered containers and allow to cool.
11. Store, refrigerated, for as long as two weeks or, frozen, for as long as three months.
12. Serve chilled or at room temperature, as a condiment with fish, poultry or meats.

portobello mushrooms, ginger root, shallot, kosher salt, redwine vinegar, peppercorns, ground allspice, ground mace, ground ginger, ground nutmeg, chicken

Taken from cooking.nytimes.com/recipes/8569 (may not work)