Instructions: Put the salt over the mushrooms in a large stainless steel container. Set overnight. Break up the mushrooms with your hands and simmer them, covered, for a few minutes so that the liquor can come out. Wring out the liquid using a coarse cloth such as cheese cloth or a potato ricer reserving the liquid. Return the mushrooms to the pan and add the beer. Simmer, covered, for 15 minutes.

Strain the liquid from the mushrooms again, just as before, reserving the liquid. Discard the mushrooms and combine the 2 fluids in the pan. Add remaining ingredients and bring to a simmer, covered. Reduce by one third. Strain through several layers of cheese cloth and place in bottles. Cool and cork. Keeps in the refrigerator 2 months.

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