Mushroom ketchup - homemade (TM): Difference between revisions

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Mushroom ketchup - homemade (TM)

Servings:	100
Calories per serving:	7
Ready in:	1 hour, 10 minutes
Prep. time:	10 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th August 2016

Making your own bottled sauces is so easy with the Thermomix and this mushroom ketchup is just one example.

Ingredients

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• 1 kg mushrooms, quartered if large portobello type (any type will do but open-cap makes a darker sauce)
• 2 tablespoons salt
• 1 large onion, quartered
• 3 large cloves garlic
• 5 cm piece ginger root, sliced across into discs
• 4 bay leaves, crumbled
• ½ nutmeg, grated
• ½ teaspoon ground allspice
• ½ teaspoon ground black pepper
• 250 gm cider vinegar (I used 200g cider vinegar and 50g balsamic vinegar)
• 50 gm soft dark muscovado sugar

Method

1. Chop mushrooms in two or three batches Speed 4 / 5 seconds
2. Transfer to a bowl and mix with the salt then cover and leave for about 24 hours at room temperature, mixing occasionally.
3. Add onion, garlic, ginger and spices to the bowl and chop Speed 5 / 5 seconds then scrape down.
4. Add all of the salty mushroom mixture (do not rinse)
5. Add the vinegar and sugar and cook Speed 2 / 100°C / 60 minutes / MC off and basket inverted on the lid to allow the mix to reduce.
6. Process Speed 10 / 2 minutes until very smooth - it should be gloopy, like tomato ketchup.
7. Transfer to warmed sterilised jars/bottles and seal (you could also use ziploc bags and freeze once cooled).

Recipe source

• Recipe by Rogizoja from Forum Thermomix