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Chef Recipe: Mushroom Ketchup

- Posted on: 10/11/2022 - $itemValue.title

This ideal, vegan and diary free alternative, is most often used as a condiment with meats and poultry, but it can also be used in the kitchen in preparing and seasoning dishes. 


Ingredients & Method

1 large Spanish onion

5 cloves of garlic

60ml olive oil

- Sauté the onions and garlic for approx. 6 mins until translucent


700g Shiitake Mushrooms

150ml Sherry Vinegar

150ml Guinness

10g Sea Salt

1 shot of Arioso Espresso

1 tbsp mustard seeds

½ tbsp coriander seeds

30g freeze-dried shiitake mushrooms

½ tbsp ground nutmeg

2 allspice berries

5g freshly grated horseradish

20g truffle honey

- Combine the ingredients with the onion mixture, cover with a paper cartouche and cook on a low heat stirring regularly for about 46 minutes, until the mushrooms are fully cooked and the liquid has evaporated.


1.5g Xanthan gum

- Blend the ketchup and add the xanthan gum. Pass through a fine sieve and store in the refrigerator for up to 3 weeks.