Mushroom Jam

 

 

I originally called this, “Oyster Mushroom Jam”. Predictably, people went a little nuts. “Eewww! Oysters in jam???” No. I used the variety of mushroom called oyster. They look like this:

While slightly sweet from the small amount of honey, this is more of a savory, tangy condiment that’s meant as a topping or go-with. Like a pickle. Almost. It goes particularly well with poultry and beef, and even adds depth to soups.

You can certainly use portobellos or even white button mushrooms in this savory, tangy “jam” – or even a combination of your favorites.

Mushroom Jam

Ingredients:

• 2 Tbs. Extra Virgin Olive Oil
• 1 medium Sweet Onion (such as Vidalia), chopped coarsely
• 2 – 3 cloves Garlic, smashed then chopped coarsely
• 1/2 tsp. Salt
• 1/4 tsp. Pepper (preferably freshly ground green peppercorns)
• 8 oz. Oyster Mushrooms, chopped coarsely
• 1/2 cup White Wine
• 1/2 cup Cider Vinegar
• 1/2 cup Water
• 2 Tbs. Honey

Preparation:

Heat the olive oil in a large saute pan over medium-high heat. Add the sweet onion and garlic, followed by the salt and pepper. Cook, stirring occasionally, until the vegetables are soft and translucent.

Add the mushrooms (you may need to add them in batches) and cook until they have softened and reduced in size.

Reduce the heat to medium and add the wine, cider vinegar, and water. Simmer, stirring frequently, until nearly all the liquid has been absorbed.

Keeps in a sealed container in the refrigerator for up to 2 weeks.

** For the experienced canner: If you wish to water-bath can this delicious condiment, chop the mushrooms a little finer (smaller), simmer for 15 minutes and make sure liquid covers the mushroom mixture in your jar(s). Do not allow the liquid to evaporate, as above. Leave a good 1/2 inch of headspace, and boil the jars of jam for 20 minutes. Do not increase the amount of oil, if increasing the quantity.**

Try it as a burger topping or as a table condiment with your turkey – sooo good!