Forget the sweet, red stuff. We’re diving deep into the history books to resurrect a 400-year-old British classic: Mushroom Ketchup. This isn’t just a condiment; it’s a culinary secret weapon. Imagine a sauce with the deep, earthy soul of the forest, concentrated into a velvety, umami-packed elixir. Don’t be deterred by the 26-hour timeline—24 of those hours are pure, hands-off magic as salt works to draw out every drop of mushroom flavor. Slather it on toast with a fried egg, swirl it into pasta, or add a spoonful to soups and stews for an incredible depth you won’t believe came from your own kitchen. Trust me, this is one recipe that’s well worth the wait.
Ingredients
• 1 1/2 lbs / 680g white mushrooms, halved
• 1 tbsp / 15g salt
• 1 oz / 28g dried porcini or shiitake mushrooms
• 1/4 cup / 60ml sherry vinegar or white wine vinegar
• 1/2 cup / 75g roughly chopped shallot or onion
• 1 clove garlic, peeled
• Freshly ground black pepper, to taste
• 1/4 cup / 60ml dry sherry, optional
Instructions
1. In a food processor, pulse the fresh mushrooms until roughly chopped. Transfer them to a large bowl, sprinkle with salt, and mix to combine. Cover with a cloth and let sit at room temperature for 24 hours, stirring occasionally (the mushrooms will darken significantly).
2. About an hour before the 24-hour marination is complete, place the dried mushrooms in a medium bowl. Cover with 2 cups of boiling water, using a small plate to keep them submerged. Let them soak until soft, about 1 hour.
3. Transfer the marinated fresh mushrooms and all their liquid to the food processor. Use a slotted spoon to add the rehydrated dried mushrooms. Carefully pour in 1/2 cup of the mushroom soaking liquid, leaving any grit behind. Add the vinegar, shallot, garlic, and a generous amount of black pepper. Blend until completely smooth.
4. Pour the mushroom purée into a pot over medium-high heat. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, for about 1 hour, or until the mixture is thick and homogenous. To test for doneness, place a small spoonful on a plate; if no liquid seeps out after a minute, it’s ready.
5. Let the mixture cool until it’s safe to handle. Transfer it to a high-speed blender and blend until the texture is exceptionally smooth and velvety. Stir in the sherry, if using, and adjust seasoning with more salt or pepper if needed.
6. Allow the ketchup to cool completely to room temperature. Serve immediately or transfer to a sealed container and refrigerate for up to 2 weeks.
Nutritional Information
• Serving Size: 1 tablespoon
• Calories: 15
• Sodium: 250mg
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 1g
• Fat: 0g
Pro Tips
• Pro-Tips for Perfect Mushroom Ketchup
• Don’t rush the 24-hour marination. This step is essential for drawing out the mushroom liquor, which forms the deeply flavorful base of the ketchup.
• For an even richer, more complex flavor profile, use a combination of fresh mushrooms like cremini and portobello alongside the white button mushrooms.
• The leftover mushroom soaking liquid is pure umami gold. Don’t discard it! Freeze it in an ice cube tray and pop a cube into future soups, gravies, or risotto.
• Achieve a truly velvety texture by using a high-speed blender for the final blend. If you don’t have one, you can press the ketchup through a fine-mesh sieve after blending.
FAQ
Q: Is this mushroom ketchup recipe vegan
A: Yes, this recipe is naturally vegan as written. All ingredients are plant-based. If you include the optional sherry, simply choose a brand that is certified vegan, as some fining processes can involve animal products.
Q: Can I use different types of mushrooms
A: Absolutely. While the recipe calls for white mushrooms, you can create a deeper, more complex flavor by using a mix of cremini, portobello, or other wild mushrooms. This is a great way to customize the ketchup to your taste.
Q: How should I store homemade mushroom ketchup and how long does it last
A: Store your mushroom ketchup in a sealed, airtight container in the refrigerator. Thanks to the salt and vinegar which act as natural preservatives, it will stay fresh and flavorful for up to two weeks.
Q: What are the best vegetarian uses for this mushroom ketchup
A: This ketchup is a versatile umami bomb for vegetarian cooking. Use it as a savory base for gravies and stews, mix it into plant-based burger patties, glaze roasted tofu or vegetables, or use it as a vegetarian-friendly substitute for Worcestershire sauce in any recipe.
