Portobello Mushroom Ketchup Recipe

Name: Portobello Mushroom Ketchup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds portobello mushrooms, chopped into 1/2-inch to 1-inch pieces; 1 4-inch knob ginger root, thinly sliced; 1 shallot, thinly sliced; 1/4 cup kosher salt; 1 cup red-wine vinegar; 1 teaspoon peppercorns; 1 teaspoon ground allspice; ⅛ teaspoon ground mace; ⅛ teaspoon ground ginger; ⅛ teaspoon ground nutmeg; 4 cups homemade or canned low-sodium chicken or beef broth

Servings: persons

2 pounds portobello mushrooms, chopped into 1/2-inch to 1-inch pieces
1 4-inch knob ginger root, thinly sliced
1 shallot, thinly sliced
1/4 cup kosher salt
1 cup red-wine vinegar
1 teaspoon peppercorns
1 teaspoon ground allspice
⅛ teaspoon ground mace
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
4 cups homemade or canned low-sodium chicken or beef broth

1
In a large mixing bowl, combine mushrooms, ginger root, shallot slices and salt (which draws liquid from the mushrooms).
2
Toss lightly to mix.
3
Cover and marinate at room temperature for 2 days.
4
In a medium, 3-quart to 4-quart saucepan, combine the mushroom mixture and liquid, vinegar, peppercorns, allspice, mace, ground ginger and nutmeg.
5
Place over high heat and boil until the mushroom liquid evaporates; do not let mushrooms brown.
6
Add chicken or beef broth to mushrooms.
7
Bring to a boil, then reduce heat to medium-low.
8
Cook at a lively simmer for an hour.
9
With a blender or food processor, process the mixture in batches until it has a medium-fine texture, similar to a tapenade.
10
Transfer to jars or other covered containers and allow to cool.
11
Store, refrigerated, for as long as two weeks or, frozen, for as long as three months.
12
Serve chilled or at room temperature, as a condiment with fish, poultry or meats.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds portobello mushrooms, chopped into 1/2-inch to 1-inch pieces, 1 4-inch knob ginger root, thinly sliced, 1 shallot, thinly sliced, 1/4 cup kosher salt, and more.

Yes, Portobello Mushroom Ketchup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Mushroom Ketchup

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