Typically when I go to the market I take my sweet time which involves: doing the pickle inspiration rounds, saying “Hi” to each and every (no, really) person I know, and then a final lap to actually buy the veggies. Amidst the unexpected visit to bouncy world, the freezing cold weather, misbehaving auto parts, and a killer migraine, I finally made it to my first Seacoast Winter Farmers’ Market last Saturday at Wentworth Greenhouses in Rollinsford, NH. The only difference between this weekend’s visit and other visits (aside from the location and a bunch of new vendors) was that I showed up with only about 30mins to “market” before the closing bell rang. This meant it was time to hustle, and as you can probably imagine, it’s difficult to hurry when someone (cough) has a talking problem.
Tucked in the back corner of the market was the New Hampshire Mushroom Company‘s booth. New to me as they weren’t at the summer market in Portsmouth this year, I kind of freaked. I began talking with the somewhat scraggly, somewhat older seasoned mushroom man about the company’s mushroom enterprise and before I knew it, the market was about over and the vendors were starting to pack up. Frantically forced to make a decision, I went with blue oyster mushrooms as the vendor offered up a last minute 5 pound box for $12 deal. Blue Oyster (Pleurotus Columbinus) mushrooms contain the same benefits that have been shown with King Oyster mushrooms. Blue oysters have been shown to increase immune response, reduce cholesterol, and have been used effectively as an antibiotic.
Attributed almost 100% to Keith (I did the canning and taste testing parts), this recipe delivers a savory and somewhat flexible mushroom chutney. Depending on your own preference, you can either make this a saucier chutney, or you can chose to let the liquid reduce down to an almost pate like consistency. If you are going with the later, make sure to stir the mixture frequently as to prevent bottom burning. Despite the somewhat un-delectable color, I assure you the flavor of this mushroom chutney is amazing. Enjoy!
- 5lbs mushrooms
- 1 yellow onion (diced)
- 1 cup apple cider vinegar
- 2 Tbsp kosher salt
- 1/2 cup white sugar
- 2 Tbsp fresh sage (chopped)
- 1/2 Tbsp red pepper flakes
- Prepare mushrooms by cleaning and cutting stems off (this depends on the type of mushroom you are using). In either a blender or with a knife finely chop mushrooms.
- In a medium-sized, non-ionized pot combine all of the ingredients, stir well. Stirring occasionally to prevent burning, cook chutney on low to medium heat until liquid is reduced (to desired consistency) and color starts to darken to a medium brown (about 1 and a half hours).
- Pack chutney into 2 half pint jars, remove air bubbles if possible, wipe rims and apply lids and rings (finger tight). Process jars in a hot water bath for 15 minutes.
- Remove canner from heat, and let jars sit in canner for an additional 3 minutes. Remove jars and let cool on a folded towel for 8-12hrs.
- Store jars in a cool, dry place for up to 6 months.