Wild Mushroom Ketchup

 

You’re probably as surprised as we were when we first came across Mushroom Ketchup. Mushrooms as ketchup? Not possible!

Well, during our mushroom trip to Oberon, Bella stumbled upon such a condiment. With intrigue she purchased it and with intrigue I made it.

After looking into the history of ketchup I discovered that the tomato version originated about 100 years after the original version, prior to that it was made from any number of foods, for example nuts, fruit, or mushrooms… It originally began it’s life being made from fish and was called ke-tsiap.

In this recipe I have used the saffron milk caps and slippery jacks that I picked at Oberon but you could use any mushroom or combination of mushrooms with equally fabulous results. Also, the fresh mushrooms will need to be left to sit in salt for 24 hours, so this isn’t a spontaneous recipe. It’s also a recipe that gets better with age, so be sure to have some sterilised jars ready.

This photo of my lunch is of my Four’n Twenty pie and I have to say that I will now, and forever be having my pies with Mushroom Ketchup, truly outstanding!!

 

Ingredients

Preparation 24 hours prior to cooking

350 g field mushrooms, thinly sliced

350 g saffron milk cap mushrooms (pine mushrooms), thinly sliced – a mix of swiss browns and portabello will work if out of season

1.5 tbs table salt

24 hours later

30 g dried slippery jack mushrooms

750ml boiling water

1 c white wine vinegar

1 c cider vinegar

2 white onions, roughly chopped

1 garlic clove, roughly chopped

3 fresh bay leaves

2 whole cloves

3 pieces of mace or 2 tsp nutmeg

3 tbs brown sugar

1/4 tsp ground allspice

1/2 tsp ground ginger

1/2 tsp black pepper

1/4 c brandy

Method

Place the sliced mushrooms into a bowl and sprinkle over the 1.5 tablespoons of salt. Stir to combine, then cover and leave to stand for 24 hours, stirring occasionally.

The next day, half an hour before you are ready to begin cooking, re-hydrate the slippery jack mushrooms in 750 ml of boiling water for 20 mins – 30 mins, remove with a slotted spoon reserving soaking liquid.

In a food processor, blitz the slippery jacks and then add the soaking liquid and process till combined. Place this in a large saucepan.

Process the salted mushrooms in the food processor until smooth then add to the saucepan.

In the food processor add a 1/4 cup of the white vinegar, the onions and garlic and blitz till finely chopped then add to the saucepan.

Add the bay leaves, ground spices, mace, sugar and remaining vinegars to the saucepan and bring to the boil over medium-high heat. Reduce heat to a simmer and cook for about 1.5 hours, stirring frequently, until mushrooms are soft and the sauce is thick.

Test for the correct consistency by placing a teaspoon onto a plate and leaving it to stand for 10 mins. If very little or no liquid seeps from the ketchup, the ketchup is ready.

Remove the mace and then press the ketchup through a coarse sieve (discarding the solids), then blitz in food processor until very smooth.

Place the ketchup in to a clean saucepan and bring it to the boil over medium-high heat, stirring constantly. Stir in brandy.

Pour the ketchup into sterilised jars and then store in a cool, dark place for about 1 month.

Fantastic on meat pies and as a condiment to cold meats.