TM
* 1 kg Mushrooms, quartered if large Portobello type (any type will do but open-cap makes a darker Sauce)
* 2 tablespoons Salt
* 1 large Onion, quartered
* 3 large Cloves Garlic
* 5 cm piece ginger root, sliced across into discs
* 4 Bay leaves, crumbled
* ½ Nutmeg, Grated
* ½ teaspoon Ground allspice
* ½ teaspoon Ground black pepper
* 250 gm Cider vinegar (I used 200g Cider vinegar and 50g Balsamic vinegar)
* 50 gm soft dark Muscovado sugar

===Method===
* Chop Mushrooms in two or three batches '''Speed 4 / 5 seconds'''
* Transfer to a bowl and mix with the Salt then cover and leave for about 24 hours at room temperature, mixing occasionally.
* Add Onion, Garlic, Ginger and Spices to the bowl and chop '''Speed 5 / 5 seconds''' then scrape down.
* Add all of the salty Mushroom mixture (do not rinse)
* Add the Vinegar and Sugar and cook '''Speed 2 / 100°C / 60 minutes / MC off''' and basket inverted on the lid to allow the mix to reduce.
* Process '''Speed 10 / 2 minutes''' until very smooth - it should be gloopy, like Tomato ketchup.
* Transfer to warmed Sterilised jars/bottles and seal (you could also use ziploc bags and Freeze once cooled).
* Recipe by Rogizoja from [http://www.forumthermomix.com/index.php?PHPSESSID=9gqt3cds5vevc2ii1boecvg9l3&topic=14759.0 Forum Thermomix]
#onion #cidervinegar #mushrooms #garlic #spices #ginger #sauce #nutmeg #boiledorsimmered #tomatoketchup #balsamicvinegar


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