Mushroom Ketchup

An adaptation of a traditional recipe, Mushroom Ketchup is delicious eaten with informal savoury dishes, especially hamburgers.

ABOUT

1 ½ PINTS

3 lb. button mushrooms, wiped clean, trimmed and coarsely chopped

4 oz. salt

1 small onion, finely chopped

2 teaspoons pickling spices

6 black peppercorns, crushed

1 teaspoon ground mace

½ teaspoon mixed spice or ground allspice juice of

2 lemons

3 fl. oz. brandy

Place one-quarter of the mushrooms in a large ovenproof casserole and sprinkle with one-quarter of the salt. Continue making layers of mushrooms and Salt, ending with a layer of salt. Cover the casserole and set the mushrooms aside to degorge for 24 hours, stirring occasionally.

Preheat the oven to cool 300T (Gas Mark 2, 150 C).

Uncover the casserole and stir in the onion. Cover the casserole, place it in the oven and bake for 30 minutes. Remove the casserole from the oven.

Puree the mushrooms in a food mill or blender until the mixture is thick and smooth. Pour the puree into a medium-sized saucepan and add the pickling spices, peppercorns, mace, mixed spice or ground allspice and lemon juice. Set the pan over moderately high heat and, stirring constantly, bring slowly to the boil. Continue to boil for 3 to 5 minutes or until the puree has reduced slightly.

Remove the pan from the heat and set aside to cool completely. When the mix-ture is cold, stir in the brandy.

The ketchup is now ready to be used or stored in bottles.

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