Mushroom ketchup - homemade (TM): Difference between revisions
No edit summary |
No edit summary |
||
| Line 21: | Line 21: | ||
|TotalCalories = 796 | |TotalCalories = 796 | ||
|PortionCalories = 11 | |PortionCalories = 11 | ||
|Image = [[Image:Mushroom ketchup homemade TM recipe.jpg|alt=Electus]] | |Image = [[Image:Mushroom ketchup homemade TM recipe.jpg|thumb|middle|none|alt=Electus]] | ||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Never thought of trying this!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.3</span>/5</span> | |||
<span class="reviewDesc">..I always make tomato sauce in my Thermy though - just never thought to make this!</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
}} | }} | ||
Making your own bottled [[Sauces|sauces]] is so easy with the [[Thermomix]] and this [[Mushroom ketchup|mushroom ketchup]] is just one example. | Making your own bottled [[Sauces|sauces]] is so easy with the [[Thermomix]] and this [[Mushroom ketchup|mushroom ketchup]] is just one example. | ||
Revision as of 18:08, 15 September 2022
| Mushroom ketchup - homemade (TM) | |
|---|---|
Best recipe reviewNever thought of trying this! 4.3/5 ..I always make tomato sauce in my Thermy though - just never thought to make this! The Judge |
| Servings: | 70 |
| Calories per serving: | 11 |
| Ready in: | 1 hour, 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 17th August 2016 |
Making your own bottled sauces is so easy with the Thermomix and this mushroom ketchup is just one example.
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 1 kg mushrooms, quartered if large portobello type (any type will do but open-cap makes a darker sauce)
- 2 tablespoons salt
- 1 large onion, quartered
- 3 large cloves garlic
- 5 cm piece ginger root, sliced across into discs
- 4 bay leaves, crumbled
- ½ nutmeg, grated
- ½ teaspoon ground allspice
- ½ teaspoon ground black pepper
- 250 gm cider vinegar (I used 200g cider vinegar and 50g balsamic vinegar)
- 50 gm soft dark muscovado sugar
Method
- Chop mushrooms in two or three batches Speed 4 / 5 seconds
- Transfer to a bowl and mix with the salt then cover and leave for about 24 hours at room temperature, mixing occasionally.
- Add onion, garlic, ginger and spices to the bowl and chop Speed 5 / 5 seconds then scrape down.
- Add all of the salty mushroom mixture (do not rinse)
- Add the vinegar and sugar and cook Speed 2 / 100°C / 60 minutes / MC off and basket inverted on the lid to allow the mix to reduce.
- Process Speed 10 / 2 minutes until very smooth - it should be gloopy, like tomato ketchup.
- Transfer to warmed sterilised jars/bottles and seal (you could also use ziploc bags and freeze once cooled).
Recipe source
- Recipe by Rogizoja from Forum Thermomix
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavors we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#onion #cidervinegar #mushrooms #garlic #spices #ginger #sauce #nutmeg #boiledorsimmered #tomatoketchup #balsamicvinegar