Mushroom ketchup - homemade (TM): Difference between revisions
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Making your own bottled [[Sauces|sauces]] is so easy with the [[Thermomix]] and this [[Mushroom ketchup|mushroom ketchup]] is just one example. | |||
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|DatePublished=17th August 2016 | |DatePublished=17th August 2016 | ||
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|TotalCalories = 796 | |TotalCalories = 796 | ||
|PortionCalories = 11 | |PortionCalories = 11 | ||
|Image = [[Image:Mushroom ketchup homemade TM recipe.jpg|thumb|middle|none|alt=Electus]] | |Image = [[Image:Mushroom ketchup homemade TM recipe.jpg|thumb|middle|none|alt=Electus]]}} | ||
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| 1 kg [[Mushrooms|mushrooms]], quartered if large [[Portobello|portobello]] type (any type will do but open-cap makes a darker [[Sauce|sauce]]) | | 1 kg [[Mushrooms|mushrooms]], quartered if large [[Portobello|portobello]] type (any type will do but open-cap makes a darker [[Sauce|sauce]]) | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/onion|#onion]] [[Special:Search/cidervinegar|#cidervinegar]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/garlic|#garlic]] [[Special:Search/spices|#spices]] [[Special:Search/ginger|#ginger]] [[Special:Search/sauce|#sauce]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/tomatoketchup|#tomatoketchup]] [[Special:Search/balsamicvinegar|#balsamicvinegar]] | ||
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Latest revision as of 09:26, 21 March 2024
Making your own bottled sauces is so easy with the Thermomix and this mushroom ketchup is just one example.
| Mushroom ketchup - homemade (TM) | |
|---|---|
 |
| 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 |
|
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! |
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
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