(since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSauces, Salsas, etc.Cold Sauces pg 2 >  Ketchup, Mushroom Ketchup


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


See also listings on page 1 of cold sauce under CATSUP



Mushroom ketchup has been made in England for at least four hundred years and with good reason It has a rich, earthy flavor and velvety texture, and its terrifically versatile. Spread it on toast (spectacular served with a fried egg), on a sandwich, over rice or pasta, or added to a soup or sauce for a boost in flavor. It keeps well too, though it wont last that long. And done let a mere 26 hours stand between you and this sauce, 24 of those hours are for mindless marinating.
Makes: About 1 quart
Time: 26 hours largely unattended


    • 1½ pounds white mushrooms halved
    • 1 tablespoon salt
    • 1 ounce dried porcini or shiitake mushrooms
    • 1/4 cup sherry vinegar or white wine vinegar
    • 1/2 cup roughly chopped shallot or onion
    • 1 clove garlic peeled
    • Freshly ground black pepper
    • 1/4 cup dry sherry (optional)


1. Put the fresh mushrooms in a food processor and pulse until roughly chopped. Transfer to a large bowl sprinkle with the salt and mix until the salt is distributed evenly. Cover with a cloth and let sit at room temperature for about 24 hours, stirring 3 or 4 times (the mushrooms will turn dark).

2. An hour before you're ready to make the sauce put the dried mushrooms in a medium bowl and cover with about 2 cups boiling water. Use a plate if necessary to keep them submerged and soak until soft, about an hour.

3. Transfer the fresh mushrooms to a food processor. Use a slotted spoon ro move the dried mushrooms to the processor. Then ladle or pour in 1/2 cup of their soaking liquid, trying not to disturb the grit settled at the bottom of the bowl. Add the vinegar, shallot garlic, and lots of pepper, puree until smooth.

4. Put the mushroom mixture in a pot over medium-high heat and bring to a boil stirring occasionally. Lower the heat so it bubbles gently and cook stirring occasionally, until the mixture appears homogenous and thick, an hour or so. (To test the consistency, dab a small spoonful onto a plate and let sir for a few minutes, if liquid is released, it needs to cook longer).

5. Cool until safe to handle, then pur the ketchup in a blender and puree until smooth, almost velvety in texture. Add the sherry if you're using it and adjust the seasoning. Let cool to room temperature then serve or store, refrigerated, in a covered container for up to 2 weeks.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission. Logo


Popular Pages