A vegan mushroom ketchup that tastes like Worcestershire sauce. Three pounds of mixed mushrooms are salted and left to extract for 24 hours, then combined with apple cider vinegar, herbs, and spices simmered for an hour. The result is a shelf-stable condiment with a vinegary bite that softens over time.
Want to make this nutritious and tasty condiment? Never heard of it? Well, it's hundreds of years old, and we're going to do a kicked-up version that has a lot of nutrients, and it's also very tasty. We're going to use our knife. We've got fresh sage, bay leaf, horseradish, cayenne, clove, allspice, oregano, and basil. And here we obviously have some salt, garlic, shallots, onions, and we're going to zest that lemon. And then we've got the star of the show, about 3 pounds of mushrooms. Here we have a mixture of shiitake, cremini, and portobello, but you can use any mushrooms really for this. And later on we're going to use that apple cider vinegar. I'll get the recipe for you up on the YouTube channel, but let's go Chop up the sage and the bay leaf and then start chopping your mushrooms. So you take and you make layers of the mushroom, the sage, the garlic, and the bay leaf in here, and then you salt it. And what this is going to do is an osmotic extraction. Okay, so this is after 24 hours in the fridge with the sage and the mushrooms all salted. gotten their extract. This is the rest of the veg, the herbs, and the vinegar. Now it's all in the pot. Gonna boil for 15 minutes and then simmer for an hour. Okay, so it's all done cooking. I'm gonna add it over here and put it through a strainer and a cheesecloth, or I've got a strainer bag here. And then when we're done letting it drain, we're actually going to take this and squeeze it down and get all of the fluid out and And run that through the strainer as well. And we're going to save all of these solids, and I'll show you what we'll do with them in a separate recipe. So there you have it. It's all put in the original bottle. Obviously, that original bottle was empty, so the new stuff I made— there's no additives, nothing else. It's just pure mushroom vegetable extract. It's a lot like using Worcestershire sauce or something like that. Only this is a vegan recipe. It does have a vinegary taste right out of the gate, but that mellows over time. You also can can it if you want to, and you can see here we're still draining out that dry area. We're going to do a separate recipe with for the the leavings there. All right, so mushroom ketchup as it's known, or a mushroom. Sauce, and, uh, next recipe is on its way.
