Waitrose had drastically reduced the price of a heap of mushrooms so on a whim I headed home with a couple of kilos. Then what to do with them
. After a bit of researching and some experimenting, I have finally come up with this delicious sauce based on the popular sauce from the 1800s. It's packed with LOADS of umami character (think of a cross between worcestershire sauce and soy sauce) and great for adding extra punch and flavour to all stews, casseroles, stir-frys, in fact just about anything (try spreading thinly on toast, top with cheese and pop under the grill till bubbling - deeelicious).
Mushroom KetchupIngredients: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
1/2 Nutmeg, grated
1/2 teaspoon ground Allspice
1/2 teaspoon ground Black Pepper
250 gm Cider vinegar
50 gm soft brown Muscovado Sugar
Method:1. Chop mushrooms in two or three batches at speed 4 for about 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 at speed 5 about 5 seconds then scrape down.
4. Add all of the salty mushroom mixture (do not rinse)
5. Add the vinegar and sugar and cook at speed 2, 100°C for 60 minutes, MC off and basket inverted on the lid to allow the mix to reduce.
6. Process at speed 10 for at least 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).
I'm not sure what the shelf-life is but with the salt and the vinegar, I guess it should be about six months, much longer if frozen.
ENJOY 
