Mushroom Ketchup

Autumn is the best time for mushrooms due to the high humidity and warmth at the start of the season. Made with a combination of fresh and dried mushrooms, this ‘ketchup’ is a great accompaniment to white fish, eggs or a steak.


  • 3tbsp. olive oil

  • 2 banana shallots, diced

  • 2 garlic cloves, crushed

  • 600g mixed mushrooms, sliced

  • 20g dried wild mushrooms soaked in 100ml boiling water

  • 50ml apple cider vinegar

  • 2tbsp. soft light brown sugar

  • 1tbsp. Worcestershire sauce

  • ½ tsp. sea salt

  • ½ tsp. mixed spice


  1. Place a saucepan over a medium high heat with the oil and when ready, add the shallot and garlic and cook for 5 minutes or until softened.

  2. Add the mixed mushrooms and sweat until very soft. Add the rehydrated mushrooms, cook for a couple of minutes and then add the remaining ingredients plus the mushroom liquid. Cook over a low heat for 15 minutes, stirring from time to time.

  3. Allow to cool slightly and transfer into a blender or food processor and blend until very smooth. Check the seasoning and adjust if needed.

  4. This sauce will keep in an air tight container for up to two weeks in the fridge.

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