This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Mushroom ketchup
Ingredients
Metric
Imperial
Mushroom ketchup
- 1 onion, diced
- 250g of chestnut mushrooms
- 250g of large flat mushrooms
- 20g of dried wild mushrooms
- 60ml of malt vinegar
- 2 tbsp of dark brown sugar
- 1/2 tsp ground mace
- 1/2 tsp ground nutmeg
- 1/2 tsp garlic powder
- 2 tbsp of Worcestershire sauce
- 1 tbsp of lemon juice, fresh
- vegetable oil
- salt
- freshly ground black pepper
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
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
You may also like
SITES
© Great British Chefs 2023
Get in touch