Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: Rogizoja on January 19, 2014, 02:20:45 pm
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Waitrose had drastically reduced the price of a heap of mushrooms so on a whim I headed home with a couple of kilos. Then what to do with them ???. After a bit of researching and some experimenting, I have finally come up with this delicious sauce based on the popular sauce from the 1800s. It's packed with LOADS of umami character (think of a cross between worcestershire sauce and soy sauce) and great for adding extra punch and flavour to all stews, casseroles, stir-frys, in fact just about anything (try spreading thinly on toast, top with cheese and pop under the grill till bubbling - deeelicious).
Mushroom Ketchup
Ingredients:
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
1/2 Nutmeg, grated
1/2 teaspoon ground Allspice
1/2 teaspoon ground Black Pepper
250 gm Cider vinegar
50 gm soft brown Muscovado Sugar
Method:
1. Chop mushrooms in two or three batches at speed 4 for about 5 seconds
2. Transfer to a bowl and mix with the salt then cover and leave for about 24 hours at room temperature, mixing occasionally.
3. Add onion, garlic, ginger and spices to the bowl and chop at speed 5 about 5 seconds then scrape down.
4. Add all of the salty mushroom mixture (do not rinse)
5. Add the vinegar and sugar and cook at speed 2, 100°C for 60 minutes, MC off and basket inverted on the lid to allow the mix to reduce.
6. Process at speed 10 for at least 2 minutes until very smooth - it should be gloopy, like tomato ketchup.
7. Transfer to warmed sterilised jars/bottles and seal (you could also use ziploc bags and freeze once cooled).
I'm not sure what the shelf-life is but with the salt and the vinegar, I guess it should be about six months, much longer if frozen.
ENJOY ;D
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This recipe looks good Rob.I bet Cookie will be looking at this recipe as she had two boxes of mushrooms given to her. :D
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It does sound nice and very timely for Cookie with her 2 boxes of mushrooms. I wonder how many she has left after all the things she made yesterday.
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You are so right ladies. I don't have any ginger but the shop is close by.
Thank you. Perfect timing.
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This looks great - but I am a bit confused as to where you add the mushrooms back into the mixture after marinating in the salt overnight?
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You can see I didn't look at the way to make it Karen. ;). Do you think it would be in step 4 with the vinegar and sugar?
I wonder if you have to rinse the mushrooms to remove the salt?
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Im not sure Cookie - I think you might have to rinse the mushrooms. I saw a sign at our fruit and veg shop today that there are "cooking mushies" out the back, and to ask staff for them. I was thinking of getting some after seeing your post! Hopefully Rogizoja can clear things up for us …...
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Check out this recipe girls, it may answer your questions, it's not the same but I'm sure the method is similar
http://www.gourmettraveller.com.au/recipes/recipe-search/feature-recipe/2010/5/mushroom-ketchup/
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Sorry everyone, I missed that bit. The mushrooms are added back after step 3 as cookie said (I've now amended the recipe). And no, KarenH, you don't rinse the mushrooms add everything to the bowl at step 4 (as amended). The salt helps to preserve the sauce together with the vinegar. As I mentioned it's like a cross between worcestershire sauce and soy sauce and both of those are pretty salty as well. And thanks for the link JudyDawn, the stuff in the jar looks just like mine does.
Hope you all enjoy it.
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Thanks Rogizoja - will have to go back to the fruit and veg shop and get those cooking mushrooms and give it a go.
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Thanks for that info. I would have rinsed them. Time to get the mushrooms soaking.
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At last I have the mushrooms in the salt. 1kg mushrooms smashed up is rather a lot.
(http://img.tapatalk.com/d/14/01/23/be9aqapa.jpg)
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The mix in mixing at the moment. Poor thermomix I have just finished some jam and now it is making this.
There is no speed given in step 4 so I am using speed 2. The mixture seems to be going round easily at that speed. I may reduce it later.
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Have you used up all the mushies yet Cookie? You must be sick of looking at them by now ;D
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We have about 3/4 box left Judy. I am sick of the smell of them. I'm not sure if UI like the ketchup or not. It may be that I have had to many mushrooms lately. I think I'll slice up some more and put in the freezer as Jeninwa suggested. I'll marinate some more too as I love them.
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Sorry Cookie, you caught me out AGAIN - speed 2 in step 5, now amended. And sorry you're not sure about the ketchup - let it mature for a couple of weeks and try again. Remember it's to be used in moderation or it can just totally dominate other flavours.
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No worries. I gave a jar to the mushroom gifted today. He loves it. I think you are definitely right about using it in moderation. I have a couple of plans for it so it will get used. It will be lovely to add a mushroom flavour to lots of things.
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How would a very thin layer in the bottom of a quiche or tart go - before adding the rest of the ingredients?
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Have just caught up with this thread. OMG Cookie , that is a lot of Mushrooms. Think I would dry some. Love the look of this recipe but don't know how I would use it. Any suggestions?
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My first thought when looking at this sauce would be as an 'additive' to a stew or casserole, much as you might add Worcestershire or soy sauce. Judy's idea of use in a quiche would also add a nice flavour ...what about a couple of wee dabs spread lightly on a pizza (depending on the strength of the mushroom taste)?
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It's obviously very strong Chookie and only small quantities are needed in recipes. Here's what I found
Use as a condiment with fish, chicken, meats or pasta.
Someone said 'I tend to use mushroom ketchup as an ingredient in meals. It has a similar texture to soy sauce.'
Delia Smith's cottage pie (http://www.deliaonline.com/recipes/cuisine/european/english/cheese-and-herb-crusted-cottage-pie.html)
Information from a commercially made Mushroom Ketchup site - this is probably the most useful
Pies & Puddings:
Add two tablespoons per 500g of meat to the fillings of steak and kidney pies and puddings to give them a spicy mushroom flavour and a rich colour.
Roast Meats & Poultry:
Mushroom Ketchup can be used as a marinate for all meats and poultry and also for basting during roasting. Use the resulting pan juices to make a rich dark gravy with the appetising smell and taste of mushrooms.
Sauces & Soups:
Enriches all brown sauces and soups and makes an excellent flavouring for cream of mushroom soup and mushroom sauce.
Straight from the bottle:
Mushroom Ketchup is delicious on grilled chops, kidneys, liver or steaks.
Nice with scrambled eggs apparently.
They say that it's good with melted butter on green vegetables, in soups, in steak or kidney pie, and good for adding to pan juices after cooking meat or fowl.
Minced Beef & Sweet Potato Stew (http://www.bbcgoodfood.com/recipes/2778668/minced-beef-and-sweet-potato-stew)
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Thanks Judy. Think I will make some. I use a lot of Chinese dried mushroom, so could think about it in stir fry.
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I put a tiny bit in the burgers we had tonight as well as a good pinch of the mushroom powder I made. You couldn't taste it specifically but they were nice. I think I will use it carefully at first and see how we go. We have found that we love chomping on the dried mushrooms, sort of like crisps.