Adapted from this recipe.

Ingredients

  • 2 Lbs. Fresh Mushrooms
  • 2 Tbsp. Kosher or Sea Salt
  • 2 - 3 Bay Leaves
  • 1 Large Onion, chopped
  • Zest of 1 Lemon
  • 1 Tbsp. Grated Horseradish
  • 1/4 Tsp. Clove, ground
  • 1/4 Tsp. Ginger, ground
  • 1/2 Tsp. Allspice, ground
  • 1 Pinch of Cayenne (Or 1/8 Tsp. of Paprika)
  • 1/8 Tsp. White Pepper, Ground
  • 1 Tsp. Musroom Ketchup Powder (if available from last batch, see notes)
  • 1/2 Cup Apple Cider Vinegar

Directions

  1. Wipe mushrooms clean of any debris, do not wash
  2. Chop mushrooms fine (1/3 - 1/4 inch pieces)
  3. Add mushrooms, bay leaves, and salt to a non-metallic container, stirring to mix
  4. Let mixture sit covered overnight (12 - 18 hours)
  5. Combine mushroom mixture and all ingredients in a pot, stirring well
  6. Bring to a boil and then let simmer for 20 minutes or until mixture has reduced by about half, stirring occasionally
  7. Allow mixture to cool fully
  8. Pour mixture into a cloth-covered bowl, strain, and bottle

Notes

Make mushroom ketchup powder from the leftover mixture!

  • Save mushroom mixture after straining.
  • Spread out on a parchment-lined baking sheet and bake at 200F until completely dry and brittle (or use a dehydrator), usually 3 - 6 hours.
  • Grind mixture to powder in mortar and pestle and use for future batches of mushroom ketchup, and to season food, stews, gravy, etc.