Mushroom ketchup


This umami-rich mushroom ketchup recipe goes well with usual mushroom pairings like steak or eggs, or you can stir it through soups and stews for extra depth of flavour.

First published in 2017




Mushroom ketchup


  • Food processor or blender


To begin, place a large pan over a medium heat and add a dash of oil. Add the onion and sweat until translucent
Finely chop the chestnut and large flat mushrooms then add to the pan with a splash more oil. Sweat down until soft
Boil a kettle and pour 100ml of hot water over the dried mushrooms
After about 5 minutes the dried mushrooms should be soft. Reserve the stock and add the rehydrated mushrooms to the pan
Add the nutmeg, mace and garlic powder to the pan, stir for 30 seconds then add the rest of the ingredients, including the mushroom liquid. Simmer over a low heat for 10 minutes, stirring to avoid any sticking
Transfer to a blender and blitz until smooth
Taste and adjust the seasoning if necessary. To adjust the consistency, return to the pan and reduce to thicken, or add a splash of water and re-season to loosen it
Store in an airtight container in the fridge for up to a month
First published in 2017

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more