Mushroom ketchup goes well with fish, chicken, meats, or pasta.
Slice the mushrooms into thin slices. Mix with the salt. Cover bowl with the sliced mushrooms with a kitchen towel and let stand at room temperature for 24 hours.
Transfer mushrooms to a pot and add all the remaining ingredients. Bring to a boil and simmer uncovered, over low heat for 1 1/2 hours.
Remove bay leaf, and finely blend the remaining ingredients in a food processor.
While still hot, transfer the mushroom ketchup to sterilized storage jars and seal.
Move to a cool storage place and leave to settle for about two weeks before using