Mushroom Ketchup Recipe

Introduction

Ingredients

• 2 lbs. mushrooms
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp. olive oil
• 2 tbsp. tomato paste
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 4 cups water

Instructions

1. Clean and chop the mushrooms into small pieces.
2. Heat the olive oil in a large pot over medium heat.
3. Add the onions and garlic and sauté until softened, about 5 minutes.
4. Add the mushrooms and sauté until they release their liquid and start to brown, about 10 minutes.
5. Add the tomato paste, apple cider vinegar, brown sugar, salt, black pepper, cloves, allspice, cinnamon, nutmeg, and water.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for about an hour, stirring occasionally.
7. Remove from heat and let it cool for a few minutes.
8. Puree the mixture in a blender or food processor until smooth.
9. Strain the mixture through a fine-mesh strainer to remove any solids.
10. Transfer the liquid back to the pot and simmer for another 30 minutes or until it thickens to your desired consistency.
11. Remove from heat and let it cool completely before transferring it to a jar or bottle.
12. Store the mushroom ketchup in the refrigerator for up to a month.

Nutrition

• Calories: 10
• Protein: 0.5 g
• Fat: 0.2 g
• Carbohydrates: 2 g
• Fiber: 0.5 g
• Sugar: 1 g
• Sodium: 70 mg

Conclusion