Mushroom Walnut Chutney Recipe
Ingredients
| Walnuts | 2 Ounce, coarsely chopped | |
| Cider vinegar | 2 Cup (16 tbs) | |
| Water | 2/3 Cup (16 tbs) | |
| 1/2 cup dry sherry or water | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Kosher salt | 2 1/2 Teaspoon | |
| 12 green onions, including tops, chopped | ||
| Whole Cloves | 8 | |
| Bay leaves | 2 | |
| Ground allspice | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| 2 1/2 pounds small mushrooms, halved | ||
Directions
1 Preheat oven to 400° F.
Spread walnuts on a baking sheet and toast in the oven, stirring occasionally, for 5 to 7 minutes or until lightly colored; set aside.
2 In a large enameled or stainless steel saucepan, stir together the vinegar, water, sherry, sugar, salt, green onions, cloves, bay leaves, allspice, and pepper.
Bringtoa boil over moderate heat.
Add mushrooms, return to a boil, then lower the heat and simmer, uncovered, for 40 minutes or until mushrooms are tender and liquid is reduced to a thick syrup.
Stir in the walnuts.
Remove and discard bay leaves.
Spread walnuts on a baking sheet and toast in the oven, stirring occasionally, for 5 to 7 minutes or until lightly colored; set aside.
2 In a large enameled or stainless steel saucepan, stir together the vinegar, water, sherry, sugar, salt, green onions, cloves, bay leaves, allspice, and pepper.
Bringtoa boil over moderate heat.
Add mushrooms, return to a boil, then lower the heat and simmer, uncovered, for 40 minutes or until mushrooms are tender and liquid is reduced to a thick syrup.
Stir in the walnuts.
Remove and discard bay leaves.
Chef
