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Wipe off the mushrooms and chop them into small pieces.
Place the mushrooms in a container with salt and bay leaves to draw out the juices overnight.
Add chopped onion, lemon zest, horse radish, cloves, cayenne, allspice, and cider vinegar to the mushrooms.
Simmer the mixture for about 15 minutes.
Allow the mixture to cool, then strain out the liquid through a squeeze cloth.
Save the liquid as ketchup and the leftover dried mushrooms for future use.