Mushroom Ketchup

Preparation info

  • Makes about

    2 pints

    • Difficulty

      Easy

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.

Ingredients

  • 3 lb (1.5 kg) large open mushrooms
  • oz (65

Method

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