Name: Mushroom Ketchup (Standard)
Prep time: 48 min
Cook time: 1 h 12 min
Total time: 2 h
Yield: 16 ounces
Cuisine: British
Ingredients: 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; 1 tbsp Brown Sugar; 1 tsp Salt; 1/2 tsp Black Pepper-ground; 1/4 tsp Allspice-ground; 1/4 tsp Cloves-ground

Recipe tier

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.

Total 2h

Serves 16 ounces

Steps 5

Ingredients 10

Mushrooms
1 pound 450 g Cremini Mushrooms-cleaned and chopped
Aromatics
1 medium 150 g Yellow Onion-finely chopped
2 cloves 6 g Garlic-minced
Liquid
1 cup 240 mL Red Wine Vinegar
cup 120 mL Water
Seasoning
1 tbsp 15 mL Brown Sugar
1 tsp 5 mL Salt
tsp 2.5 mL Black Pepper-ground
tsp 1.25 mL Allspice-ground
tsp 1.25 mL Cloves-ground

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Equipment

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Instructions

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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.