Mushroom ketchup - homemade (TM)
From Cookipedia
| Mushroom ketchup - homemade (TM) | |
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| Servings: | 150 |
| Calories per serving: | TBA |
| Ready in: | 1 hour, 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
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| 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
- 50 gm soft dark muscovado sugar
Method
- Chop mushrooms in two or three batches Speed 4 / 5 seconds
- Transfer to a bowl and mix with the salt then cover and leave for about 24 hours at room temperature, mixing occasionally.
- Add onion, garlic, ginger and spices to the bowl and chop Speed 5 / 5 seconds then scrape down.
- Add all of the salty mushroom mixture (do not rinse)
- 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.
- Process Speed 10 / 2 minutes until very smooth - it should be gloopy, like tomato ketchup.
- 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
Chef's notes
As I loathe mushrooms, I have no idea how this compares to the commercial variety, but if you make this, please let us know!