St George’s Mushrooms/Asparagus Textures: Mushroom Ketchup

Preparation info
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By Sat Bains

Published 2012

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For the Mushroom Ketchup

  • 700 g button mushrooms
  • soy sauce to taste
  • sherry vinegar to taste
  • 4.5


Blend the raw mushrooms to a smooth paste, season with the soy and vinegar. Pour into a cheesecloth or clean tea towel and leave to drain for 24 hours. Gently squeeze the cloth to get as much juice out as possible.

Measure 300ml of the mushroom juice and bring it to the boil with the agar-agar. Strain into a container and leave to set. When completely set, blend and if needed season wit