Wild Mushroom Ketchup
 
Prep time
Cook time
Total time
 
A stunning accompaniment to any meat dish.
Author:
Recipe type: Condiments and Preserves
Cuisine: English
Serves: 3 cups
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 mushrooms 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
  • ¼ tsp ground allspice
  • ½ tsp ground ginger
  • ½ tsp black pepper
  • ¼ c brandy
Method
  1. 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.
  2. 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.
  3. In a food processor, blitz the slippery jacks and then add the soaking liquid and process till combined. Place this in a large saucepan.
  4. Process the salted mushrooms in the food processor until smooth then add to the saucepan.
  5. In the food processor add a ¼ cup of the white vinegar, the onions and garlic and blitz till finely chopped then add to the saucepan.
  6. 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.
  7. 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.
  8. Remove the mace and then press the ketchup through a coarse sieve (discarding the solids), then blitz in food processor until very smooth.
  9. Place the ketchup in to a clean saucepan and bring it to the boil over medium-high heat, stirring constantly. Stir in brandy.
  10. Pour the ketchup into sterilised jars and then store in a cool, dark place for about 1 month.
  11. Fantastic on meat pies and as a condiment to cold meats.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/wild-mushroom-ketchup/