Mushroom Ketchup
Mushroom ketchup is a dark, salty seasoning liquid made by pressing salted, spiced mushrooms through a cloth. This version uses a full two pounds of mushrooms, an overnight salting to draw out their juices, and a short simmer with horseradish, lemon zest, cloves, allspice and cider vinegar. The old English condiment adds savory depth to gravies and stews, and the leftover pressed solids work as a seasoning, so nothing is wasted.
Instructions
Chop the mushrooms and toss them with the salt in a bowl. Stir and smash them well with a spoon or masher, then leave them to rest for 10 minutes.
Move the salted mushrooms to a non-metal container such as a ceramic crock. Cover it and leave it overnight, so the salt draws the juices out of the mushrooms.
Tip the mushrooms and their liquid into a pot with the chopped onion, horseradish, lemon zest, cloves, allspice, vinegar and cayenne. Bring to a simmer and cook for 15 minutes.
Drape a clean cloth over a bowl and pour the hot mixture onto it. Gather the cloth and squeeze firmly to press out all the liquid. That liquid is the mushroom ketchup.
Keep the pressed mushroom solids. They can be sprinkled over food as a seasoning.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
