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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

Mushroom Ketchup Recipe

Ingedients

  • 1 onion, diced

  • 250g chestnut mushrooms

  • 250g portobello mushrooms

  • 20g dried porcini mushrooms

  • 60ml Willy’s Apple Cider Vinegar

  • 2 tbsp honey

  • ½ tsp ground allspice

  • ½ tsp ground nutmeg

  • ½ tsp garlic powder

  • 2 tbsp Willy’s Fire Cider

  • Vegetable oil

  • Salt

  • Freshly ground black pepper

Method

1

Pour 100ml boiling water over the dried porcini mushrooms. Soak for 5 minutes until soft.

2

Heat a large pan with a dash of oil, add the onion and fry until translucent.

3

Finely chop chestnut and portobello mushrooms. Add to pan with more oil and cook until softened. Season with salt and pepper.

4

Add the rehydrated porcini mushrooms (reserving their soaking liquid).

5

Stir in allspice, nutmeg and garlic powder. Cook for 30 seconds.

6

Add honey, Willy’s ACV, Fire Cider and the reserved mushroom liquid. Simmer for 10 minutes, stirring occasionally.

7

Transfer to a blender and blend until smooth.

8

Store in a jar or airtight container in the fridge for up to 1 month.