Mushroom Ketchup

Preparation info

  • Difficulty


  • Makes about

    2 pints

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

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.


  • 3 lb (1.5 kg) large open mushrooms
  • oz (65 g) salt
  • 1 pint (600 ml) malt vinegar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground mace
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons port
  • 2 tablespoons brandy


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 bottles. Wash thoroughly and boil with the caps in water for 30 minutes. Remove and drain.

Remove the mushroom mixture from the oven and strain into a jug. Add the port and brandy. Pour the ketchup into the prepared bottles and screw on the caps. Place the bottles in a pan of hot water and simmer for 30 minutes to prevent fermentation. Label before storing.