For His Master's Veneration: Spinners

This very interesting dish combines several cooking techniques, different ethnicity skills, an 18^th century condiment all with a futuristic presentation. All of this from hamburger, mushrooms, cheese, and bread!

These were just a part of Master Indy's birthday surprise. It also serves as a teaching tool and a way of proving to yourself that YES, you can cook with the best of them. Pair this with the pasta salad with avocado cream sauce and you will WOW all with a unique feast.

Elements:

18th Century Mushroom Ketchup (recipe follows)

2 bratwurst

½ lbs hamburgers

½ cup chopped onion

1 cup cheese crumbles

Directions:

Fix the mushroom ketchup first! See recipe

Mushroom ketchup is a style of ketchup that is prepared with mushrooms as its primary ingredient. This was a favorite of both sides during the American Revolution.

Originally, ketchup in the United Kingdom was prepared with mushrooms as the main ingredient, instead of tomato. It is used as a condiment and may be used as an ingredient in the preparation of other sauces and other condiments.

Here slave streamlines the directions and makes it more modern for our main dish toady. Once made, it will keep in refrigerator for a couple of weeks. So you can make it ahead. Seal the liquid in a bottle and use the “meat” in many different recipes from stews to hamburgers!

Ingredients:

2 lbs fresh mushrooms, rinsed and cut into pieces

1 onion chopped

½ cup cider vinegar

zest of 1 lemon

2 tsp Old Bay Seasonings

Directions:

Wipe out the slow cooker and spray. Make this a habit for anytime you use this appliance!

Preparation:

Rinse and chop the mushrooms into pieces larger than ½ an inch or they will disintegrate.

Chop the onion.

Add the mushrooms to the pot. Stir in the chopped onion.

In a small bowl of ½ cup vinegar, mix in the lemon zest and old bay seasonings. Stir and blend this well and pour over the mushroom-onion mixture in the slow cooker.

Cover and let cook on low for 5 hours.

Pour through a colander over a large bowl and let drain for 5 minutes. Reserve the “meat” in a container.

Add 2 Tbs Jack Daniels to 1 Tbs corn starch in a small bowl, stir until well mixed. Pour “liquid” into a sauce pan and stir the Jack Daniels slurry into as you cook.