Chanterelle Ketchup, by Ms. Graveyard Dirt
First chanterelle preserving job of the day? Ketchup, of the wild mushroom variety!
The pumpkin-hued chanterelles (Cantharellus cibarius) bestowed a celebratory autumn air to the culinary experiment, and the warming spices used - fresh ginger, cloves and allspice - brought a sense of familiarity to the unorthodox “ketchup”. With one taste we were both smitten, and it wasn’t long before we were proposing future culinary experiments (i.e., “WHAT IF WE USED THIS AS A PIZZA SAUCE? WHAT IF WE MIXED THIS WITH HONEY AND MUSTARD AND USED IT AS A MARINADE? WHAT IF WE…”).