Mushroom ketchup

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Old Fashioned
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Mushroom ketchup

Unread post by Old Fashioned » Fri Oct 04, 2019 10:27 pm

This sounds interesting & I might have to try making the end, he suggests 'bottling' the ketchup and dehydrating the leftover mushroom mash to sprinkle on some extra flavors to recipes, so this is one of those '2-fer' deals.


2 lbs mushrooms, wiped clean with a dry cloth or paper towel, then coarsely chopped
2 'spoonfuls' (not sure if it's teaspoons or Tablespoons?) salt
2 bay leaves

Mix & mash a bit, then let sit for about 10 minutes to make sure the moisture is being drawn from the mushrooms. Then let sit overnight in a non-reactive bowl or container.

Then add....

1 chopped onion
zest of 1 lemon
1 T finely grated horseradish
1/4 tsp ground cloves
pinch of cayenne pepper
1/2 tsp allspice
1/4 to 1/2 C cider vinegar

Stir together in a saucepot & let simmer about 15 minutes. Let cool & strain & squeeze off all the liquid from the mushroom mixture.

He doesn't mention the bay leaves....if he takes them out, or leaves them in....but I didn't notice if they were still in with the mushrooms when he transferred the mix. I would think they are taken out at some point as is done with most other recipes...but I don't know |em22|

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Re: Mushroom ketchup

Unread post by patriceinil » Sun Oct 06, 2019 9:46 am

Sounds interesting but mushrooms and my digestive system don’t play nicely together anymore.

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Re: Mushroom ketchup

Unread post by Patience » Mon Oct 07, 2019 8:21 pm

Sounds delicious! Thanks!

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