Mushroom Ketchup

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Servings: 4 servings Difficulty: Advanced
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A rich, dark, and deeply savory condiment crafted from fresh and dried mushrooms, perfect for adding umami depth to meats and cheeses.
Mushroom Ketchup recipe image
Mushroom Ketchup recipe image
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Mushroom Ketchup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 327.4

Description

This traditional Mushroom Ketchup is a robust, savory condiment that captures the deep earthy essence of mushrooms in a concentrated form. Unlike modern tomato-based ketchups, this version relies on the natural umami of fresh button mushrooms and intense dried boletus, balanced by sharp white wine vinegar and aromatic spices like allspice, cloves, and mace. The result is a glossy, dark sauce with a complex flavor profile that ranges from tangy to pungent. It serves as an excellent accompaniment to roasted meats, particularly game or beef, and adds a sophisticated kick to cheese boards or rich stews. While it requires some patience to simmer down, the process yields a pantry staple that improves with age, developing a smoother, more rounded taste over time.

Directions

  1. Clean the fresh mushrooms by wiping them with a damp cloth or brushing them; if washing is necessary, swish them rapidly in water and drain immediately.
  2. Trim off any discolored stem ends or damaged portions from the fresh mushrooms.
  3. Slice the fresh mushrooms thinly and mix them thoroughly with the pickling salt in a ceramic bowl.
  4. Cover the mushrooms with a cloth and let them stand for 24 hours, stirring occasionally, until they become very dark.
  5. At least one hour before the salting period ends, combine the dried boletus mushrooms with hot tap water in a separate bowl.
  6. Let the dried mushrooms stand covered until completely soft.
  7. Lift the soaked boletus mushrooms from their liquid with a slotted spoon to avoid grit, and place them in a blender or food processor.
  8. Let the soaking liquid settle for a minute, then carefully pour the clear liquid over the mushrooms in the blender, stopping before any grit rises.
  9. Puree the soaked boletus mushrooms until smooth, then pour the puree into a large preserving pan.
  10. Without rinsing the blender, puree the salted fresh mushrooms and add this puree to the pan with the boletus mixture.
  11. Place about 1/2 cup of the white wine vinegar in the blender with the shallots and garlic; process to a puree and add to the pan.
  12. Add the remaining vinegar, whole allspice, cloves, mace blades, bay leaves, ground ginger, and pepper to the pan.
  13. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer uncovered, stirring often, for 1 to 1.5 hours until the mushrooms are jelly-like and the ketchup is thick.
  14. Test consistency by pouring a spoonful onto a saucer; if little liquid seeps out after 10 minutes, it is ready. If not, continue simmering.
  15. Press the ketchup through a sieve to remove bay leaves and whole spices.
  16. Puree the strained ketchup again in batches in a blender or food processor until the texture is velvety smooth.
  17. Return the ketchup to the rinsed pan and bring to a full boil over medium-high heat, stirring constantly.
  18. Stir in the sherry.
  19. Ladle the boiling-hot ketchup into hot, clean half-pint or pint canning jars, leaving 1/4 inch of headspace.
  20. Seal jars with new two-piece canning lids and process for 15 minutes in a boiling-water bath.
  21. Cool, label, and store the jars in a cool pantry.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 327.4kcal
% Daily Value *
Total Fat 5.4g9%
Saturated Fat 0.8g4%
Cholesterol 0.5mg1%
Sodium 1800mg75%
Total Carbohydrate 66.8g23%
Dietary Fiber 17.1g69%
Sugars 5.3g
Protein 13.7g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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