Aquafabe mayonnaise
2020-08-13 / test@t
Mushroom ketchup
The first recipe for tomato ketchup was published in 1801, but the sauce did not become popular until the mid-19th century. Today we publish a recipe for mushroom ketchup and propose to actively promote it to the masses so that it does not get lost among others. Mushroom ketchup is aromatic, tasty and very cool!
Ingredients
- 2 st. l. brown sugar
- 100 ml meat or mushroom broth
- vegetable refined oil
- 60 ml balsamic vinegar
- 300 g porcini mushrooms
- 1 onion
- 1 tbsp. l. lemon juice
- 20 g dried porcini mushrooms
- 0.5 tsp. grated nutmeg
- 250 g portobello
- 0.5 tsp garlic powder
- freshly ground black pepper
- 2 tbsp. l. Worcester sauce
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
Pour dry mushrooms in hot broth and leave for about 10-15 minutes.
Step 2
Cut the onion into short strips. Fry with vegetable oil until translucent.
Step 3
Chop all fresh mushrooms into equal medium pieces. Add to the onion and continue to brown until golden brown. Add a little more oil if necessary.
Step 4
Place the mushrooms on a sieve, retaining the liquid. Add the nutmeg and garlic powder to the skillet. Stir, cook for 30 sec. Add dry mushrooms, cut into small pieces.
Step 5
Add the mushrooms, sugar, Worcestershire sauce, lemon juice. Cook for 10 minutes, stirring occasionally. In 2 minutes until the end of cooking, pour in the vinegar.
Step 6
Transfer the contents of the skillet to a blender bowl and blend until smooth. Season with salt and pepper. For a thicker consistency, return the mixture to the skillet and heat it over low heat until thick. Ketchup can be stored in an airtight food container in the refrigerator for 15-20 days.
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