Mushroom Catsup
Transform your condiments game with homemade mushroom catsup, a rich and umami-packed alternative to traditional sauces. Made from earthy button mushrooms, tangy white wine vinegar, and a delicate blend of warming spices like allspice, cloves, and nutmeg, this unique condiment brings an irresistible depth of flavor to your favorite dishes. Prepared by letting mushrooms marinate in coarse salt to draw out their natural juices, then simmered to perfection with shallots, brown sugar, and aromatic seasonings, this versatile recipe offers a velvety-smooth result that’s perfect for enhancing gravies, marinades, or even drizzled over roasted vegetables. With a shelf life of up to two months when properly stored, this homemade mushroom catsup is a must-try for adventurous foodies and lovers of gourmet condiments alike.
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Recipe Information
Ingredients
- 750 g button mushrooms
- 2 tbsp coarse salt
- 120 ml white wine vinegar
- 120 ml water
- 2 medium shallots, finely chopped
- 1 tsp ground black pepper
- 1 tsp ground allspice
- 1 tsp ground cloves
- 0.5 tsp nutmeg, freshly grated
- 1 tbsp brown sugar
Instructions
Clean the button mushrooms thoroughly to remove dirt. Slice them thinly and place them in a large bowl.
Sprinkle the coarse salt over the mushrooms and toss them to coat evenly. Cover the bowl with a clean kitchen towel and leave the mushrooms to sit for 24 hours in a cool, dry place, stirring occasionally.
After 24 hours, the mushrooms will have released liquid. Strain the liquid through a fine mesh sieve into a saucepan, pressing down on the mushrooms to extract as much liquid as possible.
Add the white wine vinegar, water, and finely chopped shallots to the saucepan containing the mushroom liquid.
Stir in the ground black pepper, allspice, cloves, nutmeg, and brown sugar.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low and allow it to cook for 45-60 minutes, stirring occasionally, until the mixture has thickened slightly and the flavors have melded.
Let the mushroom catsup cool to room temperature before straining it once more through a fine mesh sieve or cheesecloth to achieve a smooth consistency.
Transfer the catsup into a sterilized glass jar or bottle. Seal tightly and store in the refrigerator for up to 2 months.
Shake well before use and enjoy as a savory condiment or seasoning base for various dishes.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13323 mg | 579% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 28.6 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2767 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
