Mushroom ketchup

Mushroom ketchup

By
From
Fish Kitchen
Makes
200 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
olive oil, for cooking
1 white onion, peeled and chopped
4 garlic cloves, peeled and finely chopped
2 bay leaves
500g button mushrooms, finely sliced
100ml white wine
100ml white wine vinegar
500ml vegetable stock
50g soft brown sugar
cornish sea salt
freshly ground black pepper

Method

  1. Heat a large saucepan over a medium heat and add a drizzle of olive oil. When hot, add the onion, garlic and bay leaves and sweat for 2 minutes. Add the mushrooms and cook until they are starting to colour and all the juices they release have evaporated and the pan is quite dry.
  2. Add the wine and let bubble until reduced by half, then add the wine vinegar and again reduce by half. Finally add the stock and sugar, stir to dissolve and simmer until the liquid has reduced right down, almost to nothing.
  3. Transfer the mixture to a blender and blend until smooth. Taste for seasoning, adding salt and pepper as required.
  4. Transfer the ketchup to a clean container and allow to cool, then seal. It will keep in the fridge for up to a week; alternatively you can freeze it for up to a month.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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