Mushroom Ketchup
This condiment is perfect for a cheese board
Makes enough for: 1 batch ketchup
Ingredients
- 1 onion peeled
- 30 mls olive oil
- 500 g mushrooms roughly chopped
- 30 mls balsamic vinegar
- 45 mls sherry vinegar
- 45 mls port
- 15 mls soya sauce
- 25 g concentrated mushroom stock
- 15 g honey
- 3 sprigs fresh thyme leaves picked
- 2.5 mls ground allspice
- 2.5 mls ground coriander
- 2.5 mls smoked paprika
- Freshly ground black pepper to season
- 4 anchovy fillets
Method
- Preheat the oven to 180° Celsius
- Place the onion onto a lined baking tray and bake for 20 minutes
- Remove from the oven and set aside to cool
- Heat a large sauce pan over a medium temperature and add 15mls of the oil
- Add the mushrooms in batches to cook, adding the rest of the oil as needed
- Once all the mushrooms are in the pan, cook for a further 3 minutes
- Finely chop the onions and add them to the pan
- Reduce the temperature and then add the rest of the ingredients
- Stir well to combine and cook for 30 minutes
- Blitz using a stick blender until finely chopped
- Set the stove to its lowest temperature and leave to cook for 30 minutes
- Transfer to a sterilized glass jar and use as needed