Mushroom Ketchup

Nutriscore Rating: 58/100

Transform your kitchen into a culinary time machine with this homemade Mushroom Ketchup recipe, inspired by a classic condiment from 18th-century British cuisine. Bursting with umami, this rich and savory sauce is made with fresh mushrooms, aromatic spices like allspice and cloves, and a tangy kick of apple cider vinegar. The mushrooms are salted overnight to intensify their earthy flavor before being simmered with onions, garlic, brown sugar, and soy sauce to create a velvety, pourable texture. Perfect as a dip, marinade, or secret ingredient in gravies and stews, this versatile condiment is a must-try for adventurous food lovers. Plus, with easy storage for up to three months, it’s a delicious way to elevate your recipes anytime.

Recipe Information

• Prep Time: 30 min
• Cook Time: N/A
• Total Time: 30 min
• Servings: 20 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 500 grams Fresh mushrooms (button, cremini, or a mix)
• 20 grams Coarse sea salt
• 50 grams Brown sugar
• 120 milliliters Apple cider vinegar
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 1 teaspoon Ground allspice
• 0.5 teaspoons Ground cloves
• 0.5 teaspoons Ground nutmeg
• 0.25 teaspoons Ground black pepper
• 100 milliliters Water
• 1 tablespoon Soy sauce

📝 Instructions

9 steps

1. Clean the mushrooms thoroughly using a damp paper towel to remove any dirt, then chop them finely or pulse them in a food processor until coarsely minced.

2. In a non-reactive bowl or container, combine the chopped mushrooms and coarse sea salt. Stir well to ensure the salt is evenly distributed, then cover the container and let the mushrooms sit at room temperature for 12-24 hours. This will draw out moisture and concentrate their flavor.

3. After the mushrooms have rested, transfer them (along with any liquid they’ve released) to a large saucepan.

4. Add the brown sugar, apple cider vinegar, chopped onion, minced garlic, ground allspice, ground cloves, ground nutmeg, ground black pepper, and water to the saucepan. Stir well to combine.

5. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 60 minutes, stirring occasionally to prevent sticking.

6. After 60 minutes, the mushrooms and aromatics should be soft and deeply flavored. Use an immersion blender to puree the mixture until smooth. Alternatively, you can transfer the mixture to a blender, but let it cool slightly before blending.

7. Stir in the soy sauce and simmer the mixture uncovered for another 15-20 minutes, or until it reaches your desired consistency. The ketchup should be thick but pourable.

8. Taste the ketchup and adjust the seasoning if necessary. You can add more vinegar for brightness, sugar for sweetness, or soy sauce for additional depth.

9. Once finished, let the ketchup cool completely. Transfer it to sterilized jars or bottles and store in the refrigerator for up to 3 months.

Nutrition Facts

1 serving (46.7g)

Calories		20
% Daily Value*
Total Fat		0.1 g	0%
	Saturated Fat	0.0 g	0%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		420 mg	18%
Total Carbohydrate		4.2 g	2%
	Dietary Fiber	0.4 g	1%
	Total Sugars	3.3 g
Protein		0.9 g	2%
Vitamin D		0.0 mcg	0%
Calcium		8 mg	1%
Iron		0.2 mg	1%
Potassium		108 mg	2%

*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.

Source of Calories

Fat: 21 cal (4.9%%)

Protein: 76 cal (17.5%%)

Carbs: 339 cal (77.6%%)