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2 pints
Easy
By Keith Floyd
Published 1988
Mushroom ketchup is a very useful flavouring to have in your pantry. It is a delicious addition to soups, stews, casseroles and especially steak and kidney pies. Use the large open type of mushrooms for maximum flavour.
Wipe the mushrooms clean and cut off the base of the stalks. Break them into pieces into a bowl, sprinkling each layer with salt. Leave overnight. Rinse well and mash with a potato masher or wooden spoon.
Place the vinegar, spices and pepper into a non-metallic ovenproof bowl, add the mushrooms and mix well. Place in a warm oven for 30 minutes.
Meanwhile, prepare your ketchup bo