Mushroom Ketchup
Mushroom Preservation
Recipe
REST: 8 HOURS+
COOK: 30 MINUTES
MAKES: 500ML BOTTLE
This Mushroom Ketchup recipe is based on an 18th-century mushroom catsup. It is the perfect use for mushrooms that are beyond their prime.
- 200g mushrooms, roughly chopped
- 1 tsp sea salt
- ½ tsp black pepper
- 1 small onion, finely chopped
- 1 garlic clove, peeled
- 1 bay leaf
- ⅛ unwaxed organic lemon, including skin
- 1 tsp grated horseradish or English mustard
- 1 pinch allspice
- 1 pinch nutmeg
- 1 pinch cayenne
- 80ml apple cider vinegar
- Combine all the ingredients in a bowl, mix well, cover and, if you have time, leave to rest for about eight hours or overnight.
- Pour into a saucepan, bring to a boil, reduce to a simmer, and cook for about 25 minutes, stirring occasionally. Remove from the heat and leave to cool until safe to blend.
- Blend until smooth and transfer to a sterilized bottle. It will keep for a month or longer in the fridge.
- ALTERNATIVE: Don’t blend the mushrooms with the liquid: strain and press out the liquid using a fine sieve and the back of a ladle. The thin liquid can be used like Worcestershire sauce.
Uses
How To Use Mushroom Ketchup
Use the mushroom ketchup as a marinade for meats or vegetables or as a condiment with any meal. It works particularly well with eggs on toast for brunch.