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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.
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To begin, place a large pan over a medium heat and add a dash of oil. Add the onion and sweat until translucent
2
Finely chop the chestnut and large flat mushrooms then add to the pan with a splash more oil. Sweat down until soft
3
Boil a kettle and pour 100ml of hot water over the dried mushrooms
4
After about 5 minutes the dried mushrooms should be soft. Reserve the stock and add the rehydrated mushrooms to the pan
5
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
6
Transfer to a blender and blitz until smooth
7
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
8
Store in an airtight container in the fridge for up to a month
Pollyanna is one half of creative supper club, Pickled Plates.
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Mushroom ketchup
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