Mushroom Ketchup + Spiced Mushroom Powder
Both mushroom ketchup and spiced mushroom powder are flavourful and versatile condiments to add a little umami in cooking.
Servings 1 batch
Calories 416kcal
Cost $15
Ingredients
- 2 pounds assorted fresh mushrooms of any kind I used 50/50 white and crimini
- 1 cup assorted dried mushrooms of any kind I used yellow boletes, oyster mushrooms, portobello, porcini
- 2 1/2 tablespoons sea salt
- 2 bay leaves
- 1 yellow onion chopped
- 1 lemon
- 1/2 teaspoon nutmeg dry powder or freshly grated
- 5 cloves toasted
- 1/8 teaspoon cayenne pepper
- 1/4 cup raw apple cider vinegar
- 2 cups water
Instructions
Mushroom Ketchup
- Wash the fresh mushrooms to remove dirt. Finely dice the mushrooms. Chop up the onion.
- Toast the cloves in a cast iron skillet on the stove for 5 minutes. Zest the lemon.
- Combine diced mushrooms, sea salt, bay leaves, chopped onion, lemon zest, nutmeg, cloves, cayenne pepper in a large mixing bowl. Cover and let it rest in room temperature for up to 1 day.
- Transfer the mixture into a large pot. Add the apple cider vinegar and additional water.
- Bring the pot to a boil, then simmer for about 30 minutes, until the liquid is reduced to about 2 cups. Let the pot cool down for about 10 minutes.
- Strain the mushroom mixture through a fine seive or layered cheese cloth. Press down and squeeze the mushroom pieces to release all the liquid.
- Store the liquid in a sealed bottle. It will last indefinitely.
Spiced Mushroom Powder
- Spread the cooked mushroom pieces on a large baking sheet.
- Bake the mushrooms at 200℉ for 10 hours, or until thoroughly dehydrated.
- Pulverize the dried mushrooms in a coffee grinder. Process in batches if needed.
- Store the dry powder in a sealed container.
Nutrition
Calories: 416kcal