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Chef Recipe: Mushroom Ketchup

Try something different and offer an alternative to traditional tomato ketchup, with this Mushroom Ketchup recipe by Brabazon's Head Chef, Johnny Sarkozi. It's sure to impress diners who like to dip!

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. 


Mushroom Ketchup Recipe - by Head Chef Johnny Sarkozi at Brabazon Restaurant, Tankardstown

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.

  Mushroom Ketchup Recipe - by Head Chef Johnny Sarkozi at Brabazon Restaurant, Tankardstown

 


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