Mushroom Ketchup
A classic mushroom ketchup, made with readily available ingredients and a straightforward process. This version focuses on delivering the core mushroom flavor without complex techniques.
1 pound
Cremini Mushrooms-cleaned and chopped
1 medium
Yellow Onion-finely chopped
2 cloves
Garlic-minced
1 cup
Red Wine Vinegar
1/2 cup
Water
See all 10 ingredients ↓
A classic mushroom ketchup, made with readily available ingredients and a straightforward process. This version focuses on delivering the core mushroom flavor without complex techniques.
Instructions
- Combine all Mushrooms and Aromatics in a large pot. Cook over medium heat, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 15-20 minutes.
- Add all Liquid and Seasoning ingredients to the pot. Bring to a boil, then reduce heat and simmer, uncovered, for 60-75 minutes, or until the liquid has reduced by about half and the mixture has thickened.
- Remove from heat and let cool slightly. Carefully transfer the mixture to a blender or food processor and blend until smooth.
- Strain the ketchup through a fine-mesh sieve lined with cheesecloth to remove any remaining solids. Discard the solids.
- Pour the strained ketchup into sterilized jars or bottles. Store in the refrigerator for up to 2 weeks.
Ingredients
16
- Mushrooms
- 1 pound Cremini Mushrooms-cleaned and chopped
- Aromatics
- 1 medium Yellow Onion-finely chopped
- 2 cloves Garlic-minced
- Liquid
- 1 cup Red Wine Vinegar
- 1/2 cup Water
- Seasoning
- 1 tbsp Brown Sugar
- 1 tsp Salt
- 1/2 tsp Black Pepper-ground
- 1/4 tsp Allspice-ground
- 1/4 tsp Cloves-ground
Equipment
- Large pot
- Blender or food processor
- Fine-mesh sieve
- Cheesecloth
- Sterilized jars or bottles
Instructions
- Combine all Mushrooms and Aromatics in a large pot. Cook over medium heat, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 15-20 minutes.
- Add all Liquid and Seasoning ingredients to the pot. Bring to a boil, then reduce heat and simmer, uncovered, for 60-75 minutes, or until the liquid has reduced by about half and the mixture has thickened.
- Remove from heat and let cool slightly. Carefully transfer the mixture to a blender or food processor and blend until smooth.
- Strain the ketchup through a fine-mesh sieve lined with cheesecloth to remove any remaining solids. Discard the solids.
- Pour the strained ketchup into sterilized jars or bottles. Store in the refrigerator for up to 2 weeks.
Nutrition per serving
Calories
45
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