Mushroom Ketchup Recipe
Mushroom Ketchup Recipe with apple cider vinegar (ACV) is a tangy sauce made with Live Original ACV.
Serves
1 person
Prep time
10 minutes
Cook time
20 minutes
Ingedients
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1 onion, diced
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250g chestnut mushrooms
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250g portobello mushrooms
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20g dried porcini mushrooms
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60ml Willy’s Apple Cider Vinegar
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2 tbsp honey
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½ tsp ground allspice
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½ tsp ground nutmeg
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½ tsp garlic powder
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2 tbsp Willy’s Fire Cider
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Vegetable oil
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Salt
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Freshly ground black pepper
Method
Pour 100ml boiling water over the dried porcini mushrooms. Soak for 5 minutes until soft.
Heat a large pan with a dash of oil, add the onion and fry until translucent.
Finely chop chestnut and portobello mushrooms. Add to pan with more oil and cook until softened. Season with salt and pepper.
Add the rehydrated porcini mushrooms (reserving their soaking liquid).
Stir in allspice, nutmeg and garlic powder. Cook for 30 seconds.
Add honey, Willy’s ACV, Fire Cider and the reserved mushroom liquid. Simmer for 10 minutes, stirring occasionally.
Transfer to a blender and blend until smooth.
Store in a jar or airtight container in the fridge for up to 1 month.
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