Mushroom Ketchup

Name: Mushroom Ketchup
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: Makes about: 600 ml/21 fl oz
Ingredients: 1 kg/2 lb 4 oz large flat or wild mushrooms, sliced; 1 kg/2 lb 4 oz large flat or wild mushrooms, sliced; 50 g/1¾ oz salt; 2 shallots, quartered 2 garlic cloves; 2 shallots, quartered 2 garlic cloves; 300 ml/10½ fl oz/scant 1¼ cups apple cider vinegar; 115 g/4 oz/scant ⅔ cup soft dark brown sugar; 1 tsp ground allspice; ¼ tsp ground ginger; ½ tsp ground cloves; ¼ tsp ground cinnamon; ½ tsp ground mace; ½ tsp paprika

Preparation info

Makes about:
600 ml

Difficulty
Easy
Ready in
1 hr 35

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

Dating further back than tomato ketchup, the traditional recipe for mushroom ketchup used to include fish. This recipe uses delicious spices to add flavour instead, and has been given a modern slant by making it a thicker ketchup to serve with grilled and barbecued foods, rather than the thin dark sauce used as a cooking ingredient.

Ingredients

1 kg/2 lb 4 oz large flat or wild mushrooms, sliced

Sauce
Gluten-free
Vegan

Method

Put the mushrooms in a large bowl and sprinkle over the salt. Cover and leave in a cool place for 12 hours or overnight. This will darken the mushrooms.
The next day, rinse the mushrooms under cold running water and drain well.
Put the mushrooms in a food processor and add the shallots and garlic. Blend to form a puree, then transfer the puree to a la