Mushroom Ketchup

Preparation info
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By Sat Bains

Published 2012

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For the Mushroom Ketchup

  • 750 g button mushrooms
  • 4.5 g agar-agar
  • soy sauce to taste<


Blend the raw mushrooms to a smooth paste, season with the soy and vinegar. Pour into a cheesecloth and leave to drain for 24 hours. Measure 300ml of the mushroom juice and bring to the boil with the agar-agar. Strain into a container and leave to set. When completely set, blend to a smooth purée; if needed season with a pinch of salt.