Mushroom Ketchup

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg field mushrooms
  • 3 oz/75g salt
  • 1 pint/500 ml vinegar
  • 1 teaspoon allspice berries
  • 1 teaspoon black peppercorns
  • 1 small piece root ginger
  • 6 blades mace
  • 4 cloves
  • 1 in/2.5 cm cinnamon stick


Trim the base of each mushroom stalk and break the mushrooms into small pieces. Arrange in layers with salt in a bowl. Cover with a cloth and leave in a cool place for 5 days, stirring once or twice a day. Cover the bowl with a piece of foil and put into the oven at 300°F/150°C/Gas Mark 2 for 1½ hours. Strain through a jelly bag and leave to drip for an hour until all the liquid has dripped through. Put the liquid into a pan with the vinegar and spices, and simmer gently until the liquid is reduced by half. Strain through muslin, bring to the boil again, put into hot bottles, cover and seal. Sterilize for 30 minutes in a water bath.

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